Orange Chicken Stir Fry

Instructions

1. 1

   Make the sauce: whisk together the orange juice, honey, soy sauce, ginger, cornstarch, red pepper flakes, and orange zest in a bowl until the cornstarch dissolves. Set aside.

2. 2

   Heat a large skillet over medium-high heat with 1 tablespoon of the sesame oil. Add the chicken, season with salt and pepper, and cook 5 to 6 minutes, until no longer pink. Transfer to a bowl and keep the heat on.

3. 3

   Add the remaining 1/2 tablespoon sesame oil to the pan and sauté the onion about 2 minutes, until translucent.

4. 4

   Add the garlic, bell pepper, green beans, and cashews, and sauté 4 to 6 minutes, keeping the green beans a bit crunchy.

5. 5

   Meanwhile, heat 1/2 tablespoon coconut oil in a separate skillet over medium heat and cook the cauliflower rice for 5 minutes, stirring occasionally. Season with salt and pepper.

6. 6

   Pour the orange sauce into the vegetable pan, stirring frequently as it thickens.

7. 7

   Add the chicken back in and stir. Reduce heat to medium-low and let the sauce simmer 2 to 3 more minutes to thicken further.

8. 8

   Serve immediately over the cauliflower rice, garnished with toasted sesame seeds, green onion, and cilantro if desired.