Orange Chicken with Cauliflower Rice

Serves 4

This version of the Chinese-restaurant favorite will not make you feel bloated and sluggish—there’s no breaded, deep-fried chicken swimming in a sugary-sweet sauce served on a carb bomb of white rice. It’s just chicken breast and lots of veggies in a light, fresh sauce made with fresh orange juice and zest, coconut aminos, rice vinegar, garlic, and ginger thickened with a little tapioca flour.

Prep: 15 minutes

Cook: 10 minutes

Total: 25 minutes

• 1 teaspoon grated orange zest
• ¾ cup fresh orange juice
• 1 tablespoon coconut aminos
• 1 teaspoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• ¼ teaspoon salt
• 1 teaspoon tapioca flour, or 2½ teaspoons arrowroot powder
• 1 tablespoon Clarified Butter or ghee
• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 bag (12 ounces) fresh broccoli, carrots, and snow peas stir-fry vegetables
• 1 package (16 ounces) cauliflower crumbles, or 4 cups raw cauliflower rice
• 2 green onions, sliced

In a small bowl, mix together the orange zest and juice, coconut aminos, rice vinegar, garlic, ginger, and salt. In another small bowl, whisk together 2 teaspoons cold water and the tapioca flour until smooth.

Heat the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring, until fully cooked, 5 to 6 minutes. Transfer the chicken to a plate and cover to keep warm.

Stir the orange juice mixture into the same skillet and bring to a boil, stirring, over medium-high heat. Whisk in the tapioca flour mixture until smooth. Add the stir-fry vegetables and cook, stirring frequently, until the vegetables are crisp-tender and the sauce has thickened slightly, 4 to 6 minutes. Stir in the chicken and heat through, about 1 minute.

Meanwhile, prepare the cauliflower crumbles according to the package directions.

Spoon the chicken and vegetables over the cauliflower, sprinkle with green onions, and serve.