Seared chicken tossed in a silky, tangy coconut-orange sauce and served over lightly sautéed cauliflower rice for a bright, dairy-free dinner with creamy texture and citrus zing.
Silky Coconut-Orange Chicken over Cauliflower Rice
A bright, dairy-free weeknight dinner: seared, juicy chicken in a glossy coconut–orange sauce served on lightly sautéed cauliflower rice.
This is the kind of dinner that feels both a little indulgent and remarkably light. Browning bite-sized chicken thighs gives you that caramelized, savory hit, while a coconut-milk–and–fresh-orange sauce turns silky and glossy with just a touch of arrowroot. The orange zest and juice cut through the richness so the dish stays fresh and vibrant instead of cloying.
Using thighs (trimmed and cut into 1-inch pieces) keeps the chicken tender and forgiving if you’re juggling dinner and other tasks. The sauce—coconut milk, orange juice and zest, honey, tamari, rice vinegar, garlic and ginger—comes together in one bowl and finishes in the pan so cleanup is easy and the flavors concentrate quickly.
Swapping steamed rice for lightly sautéed cauliflower rice makes the meal feel brighter and keeps it dairy-free without sacrificing the creamy mouthfeel; a little sesame oil at the end dresses the cauliflower rice and echoes the sauce. Arrowroot makes the sauce glossy and clingy, so every bite of chicken is coated in citrus-silk.
This is very weekday-friendly: the sauce can be whisked ahead, the cauliflower rice prepped in advance, and leftovers reheat well (the sauce may thicken—stir in a splash of water or extra orange juice). Tweak the honey or tamari to taste for sweeter or more savory versions, and finish with extra zest for a punch of citrus on the plate.
Ingredients
How to Make Orange Chicken Cauliflower Rice
- Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces; season with 1/4 tsp salt and 1/8 tsp black pepper.
- Zest one orange and then juice both oranges into a small bowl; set aside the zest and about 1/2 cup (120 ml) fresh orange juice.
- Make the sauce by whisking together the coconut milk, orange juice, orange zest, honey, tamari, rice vinegar, grated ginger, and minced garlic in a bowl; reserve 1 tbsp of the sauce for later mixing with the arrowroot.
- Heat a large nonstick skillet or wide sauté pan over medium-high heat and add the avocado oil; working in a single layer, sear the chicken pieces 3–4 minutes per side until golden-brown and nearly cooked through (internal temp about 155–160°F), then transfer the chicken to a plate.
- Lower the heat to medium, pour the prepared coconut-orange sauce into the same pan, bring to a gentle simmer, then whisk the reserved 1 tbsp sauce with the arrowroot powder to make a slurry and stir it into the simmering sauce; simmer 2–3 minutes until the sauce thickens.
- Return the seared chicken to the pan, spoon the sauce over the pieces, and simmer 3–4 minutes more until chicken reaches 165°F (74°C) and is glazed in the sauce; finish the sauce with the sesame oil and taste for salt/pepper.
- While the sauce simmers, core the cauliflower and pulse the florets in a food processor to a rice-like texture (or grate with a box grater); you should yield about 4 cups riced cauliflower.
- In a second large skillet, heat a light spray or 1 tsp oil over medium heat, add the riced cauliflower, season with the remaining 1/4 tsp salt and 1/8 tsp pepper, and sauté 5–7 minutes until tender but not mushy; stir in chopped scallions in the last minute.
- Serve the glazed orange chicken over the cauliflower rice, spoon extra sauce from the pan over top, and garnish with chopped cilantro and additional scallion slices if desired.
Recipe Card
Orange Chicken Cauliflower Rice
Seared chicken tossed in a silky, tangy coconut-orange sauce and served over lightly sautéed cauliflower rice for a bright, dairy-free dinner with creamy texture and citrus zing.
- Prep
- 20 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces; season with 1/4 tsp salt and 1/8 tsp black pepper.
- Zest one orange and then juice both oranges into a small bowl; set aside the zest and about 1/2 cup (120 ml) fresh orange juice.
- Make the sauce by whisking together the coconut milk, orange juice, orange zest, honey, tamari, rice vinegar, grated ginger, and minced garlic in a bowl; reserve 1 tbsp of the sauce for later mixing with the arrowroot.
- Heat a large nonstick skillet or wide sauté pan over medium-high heat and add the avocado oil; working in a single layer, sear the chicken pieces 3–4 minutes per side until golden-brown and nearly cooked through (internal temp about 155–160°F), then transfer the chicken to a plate.
- Lower the heat to medium, pour the prepared coconut-orange sauce into the same pan, bring to a gentle simmer, then whisk the reserved 1 tbsp sauce with the arrowroot powder to make a slurry and stir it into the simmering sauce; simmer 2–3 minutes until the sauce thickens.
- Return the seared chicken to the pan, spoon the sauce over the pieces, and simmer 3–4 minutes more until chicken reaches 165°F (74°C) and is glazed in the sauce; finish the sauce with the sesame oil and taste for salt/pepper.
- While the sauce simmers, core the cauliflower and pulse the florets in a food processor to a rice-like texture (or grate with a box grater); you should yield about 4 cups riced cauliflower.
- In a second large skillet, heat a light spray or 1 tsp oil over medium heat, add the riced cauliflower, season with the remaining 1/4 tsp salt and 1/8 tsp pepper, and sauté 5–7 minutes until tender but not mushy; stir in chopped scallions in the last minute.
- Serve the glazed orange chicken over the cauliflower rice, spoon extra sauce from the pan over top, and garnish with chopped cilantro and additional scallion slices if desired.
Nutrition
- Carbohydrates
- 22
- Saturated Fat
- 18
- Sodium
- 900
- Fiber
- 3
- Unsaturated Fat
- 27
- Protein
- 36
- Fat
- 45
- Cholesterol
- 140
- Trans Fat
- 0
- Calories
- 640
- Sugar
- 12