Better-Than-Takeout Orange Chicken (or Tofu) Skillet with Cauliflower Rice

Skip the takeout and make this vibrant, protein-packed skillet at home in under 30 minutes. This sweet-and-savory orange chicken recipe is loaded with colourful vegetables, healthy fats, and fresh citrus flavour while being naturally gluten-free adaptable and lower in added sugar than traditional takeout versions. Serve it over cauliflower rice for an easy veggie boost and blood sugar-friendly twist.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Gluten-Free Option: Use gluten-free soy sauce or coconut aminos

Dairy-Free: Yes

Ingredients:

Orange Sauce

• Zest from 1 large orange

• ¾ cup freshly squeezed orange juice

• 2 tbsp honey (optional)

• 3 tbsp low-sodium soy sauce or coconut aminos

• 1 tbsp fresh grated ginger

• 3 garlic cloves, minced

• 1 tbsp cornstarch or arrowroot starch

• 1 tsp sriracha or ½ tsp red pepper flakes

Chicken or Tofu

• 1 lb boneless skinless chicken breast, cubed

  (or extra firm tofu, pressed and cubed)

• Salt and pepper, to taste

• 2 tbsp cornstarch

• 2 tbsp sesame oil

Vegetables

• 1 tbsp sesame oil

• ½ white onion, chopped

• 1 red bell pepper, sliced

• 8 oz green beans, trimmed and cut

• ½ cup raw cashews

To Serve

• Cauliflower rice

• Green onions, sliced

• Toasted sesame seeds

Directions

1. In a bowl or measuring cup, whisk together all sauce ingredients until smooth. Set aside.

2. Toss chicken or tofu with salt, pepper, and cornstarch until evenly coated.

3. Heat sesame oil in a large skillet over medium-high heat. Add chicken or tofu and cook until browned and cooked through, about 5–7 minutes. Remove from skillet and set aside.

4. In the same skillet, add remaining sesame oil along with onion, bell pepper, green beans, and cashews. Sauté for 5–7 minutes until vegetables are slightly tender but still crisp.

5. Pour in the orange sauce and stir continuously until thickened, about 1–2 minutes.

6. Add chicken or tofu back into the skillet and toss to coat. Simmer for another 2 minutes.

7. Serve over cauliflower rice and garnish with green onions and toasted sesame seeds.

Tips & Swaps

• Want more protein? Add shelled edamame.

• Use broccoli, snap peas, or zucchini instead of green beans.

• Make it vegetarian by using tofu or tempeh.

• For a lower sugar option, omit the honey entirely.

• Regular rice, quinoa, or brown rice also work beautifully.

• Meal prep friendly; leftovers store well for 3–4 days.