Orange Chicken Stir-Fry with Broccoli and Cauliflower Rice

Ingredients

• 450 g boneless skinless chicken thighs
• 300 g broccoli florets
• 450 g cauliflower rice
• 120 ml orange juice (fresh or bottled)
• 45 ml soy sauce (low-sodium if available)
• 15 ml rice vinegar
• 1 tbsp orange zest(optional)
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 tbsp granulated sweetener (erythritol or monk fruit blend)
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil (avocado/canola)
• 0.5 tsp black pepper
• 0.25 tsp salt(optional)

Instructions

1. 1

   Prep (20 minutes): Slice chicken into bite-size pieces. Mince garlic and grate ginger. Cut broccoli into small florets. Zest the orange if using. In a bowl, toss chicken with cornstarch, black pepper, and a pinch of salt if needed.

2. 2

   Cook (25 minutes), Step 1: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer (work in batches if needed) and cook 6–8 minutes, turning until browned and mostly cooked through. Transfer chicken to a plate.

3. 3

   Cook (25 minutes), Step 2: Add remaining 1 tbsp oil to the pan. Stir-fry broccoli 4–6 minutes until bright green and crisp-tender.

4. 4

   Cook (25 minutes), Step 3: Add garlic and ginger and stir-fry 30–60 seconds until fragrant. Return chicken to the pan.

5. 5

   Cook (25 minutes), Step 4: In a small bowl, whisk orange juice, soy sauce, rice vinegar, sweetener, and orange zest (if using). Pour into the pan and simmer 2–3 minutes. Stir water and remaining cornstarch (if any) into a slurry and add to the pan to thicken, 1–2 minutes.

6. 6

   Cook (25 minutes), Step 5: While the sauce thickens, warm cauliflower rice in a separate skillet with a splash of water (or in the microwave) until hot and tender, about 5–7 minutes. Serve chicken and broccoli over cauliflower rice and spoon sauce over top.