Sesame-Orange-Ginger Chicken Stir-Fry with Snow Peas
  • 1cup 100-percent or fresh orange juice
  • 2tablespoons honey
  • 1teaspoon fresh garlicminced
  • 1tablespoon fresh gingerminced
  • cup tamari, coconut aminos or gluten-free soy sauce
  • ½teaspoon vanillaoptional
  • 1tablespoon arrowroot starch or cornstarch
  • 2tablespoons sesame oildivided
  • ½teaspoon crushed red pepper flakes
  • 1½ – 2 pounds boneless, skinless, organic, free-range chicken thighscut into 1–2 inch pieces
  • 2–3 cups fresh snow peas
  • 6cups cauliflower ricesee below
  • 2 garlic clovespressed
  • 3–4 cups cauliflower florets (1 large head of cauliflower)
  • ¼cup filtered water
  • 1teaspoon coconut oil
  • ½ yellow oniondiced
  • Dash each of sea salt and black pepper
  • Sesame seeds
  • Scallions, chopped
  • Orange slices; further cut into small, triangle-shaped pieces
  1. In a large bowl, whisk together orange juice, honey, garlic, ginger, tamari, vanilla (if using), arrowroot starch and 1 tablespoon sesame oil; whisk until starch is dissolved. Stir in red pepper flakes, and set aside.
  2. Put remaining 1 tablespoon sesame oil in a medium-size nonstick pan or wok. Stir-fry diced chicken thighs in pan for 8–10 minutes or until chicken is no longer pink in center. Remove chicken from pan; set aside.
  3. Whisk orange-ginger sauce and add to pan or wok. Bring to a boil, allowing sauce to continue boiling an additional 1–2 minutes, until thickened and slightly glossy. Turn heat down and add chicken back to pan along with snow peas; toss to mix ingredients well. Simmer for 1–2 minutes on medium-low heat and cover pan for an additional 2–3 minutes, until snow peas have softened slightly.
  4. Serve over cauliflower rice on serving plates and garnish with sesame seeds, scallions and fresh orange slices.
Recipe Notes
Nutrition Facts
Sesame-Orange-Ginger Chicken Stir-Fry with Snow Peas
Amount Per Serving
Calories 386
* Percent Daily Values are based on a 2000 calorie diet.

Cauliflower Rice

  1. Press garlic cloves and set aside for 10 minutes. While garlic is resting, add half of the cauliflower florets to a food processor fitted with a chopping blade. Pulse florets until they have a rice-like texture. Remove from blender and set aside. Pulse the remaining florets but be careful not to overprocess, as the cauliflower will become mush if it’s overprocessed.
  2. In a pot, heat coconut oil over medium-high heat. Sauté garlic and onion in pot until onion is translucent.
  3. Add cauliflower rice and ¼ cup water to pot; stir. Cover and steam cauliflower rice for 5–8 minutes. Remove from heat, season with salt and pepper, and fluff with a wooden spoon.