Healthy Orange Chicken with Cauliflower Fried Rice

healthy orange chicken recipe

Craving Chinese fast food but trying to go easy on the fat and sodium? This healthy take on your favorite takeout has got you covered! The cauliflower fried “rice” is a light option that’s equally as tasty – perfect alongside that sweet and savory, better-than-takeout orange chicken. No deep-frying or MSG required!

Dairy Free Dairy Free
Nut Free Nut Free


Nutrition Facts

Recipe: Healthy Orange Chicken with Cauliflower Fried Rice
Servings in this Recipe: 4

Nutrition Facts Per Serving

Calories 383.7

% Daily Value*

Total fat 11.4 g 17.6%

Saturated Fat 2.8 g 13.9%

Trans Fat 0.0 g 0.0%

Cholesterol 215.1 mg 71.7%

Sodium 887.5 mg 37.0%

Total Carbs 42.1 g 14.0%

Dietary Fiber 6.9 g 27.8%

Sugars 24.0 g 0.0%

Alcohol 0.0 g 0.0%

Protein 33.5 g

Vitamin A 11.4%
Vitamin C 223.9%
Calcium 11.8%
Iron 18.1%
Vitamin D 7.3%
Vitamin E 2.9%
Vitamin K 59.8%
Thiamin 24.0%
Riboflavin 35.3%
Niacin 40.4%
Vitamin B-6 53.7%
Folate 43.9%
Vitamin B-12 15.2%
Panto. acid 34.0%
Phosphorus 41.3%
Magnesium 21.7%
Zinc 22.6%
Selenium 51.8%
Copper 17.3%
Manganese 28.7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  • Place the cubed chicken into a bowl with 1 tablespoon of tapioca flour/cornstarch, 1 tablespoon of liquid aminos, and an egg yolk, and mix together until all chicken is coated.
  • Place into the fridge to marinate for 20 minutes.
  • While the chicken is marinating, shred all cauliflower and onions into a bowl using the Shredder/Slicer attachment. Set aside.
  • Heat 1/3 cup of avocado oil on medium heat in a deep pan. Add chicken pieces one at a time, and be careful not to overcrowd the pan. Cook chicken pieces until they are golden brown, and place onto a paper towel lined plate to drain any excess oil.
  • Do this in 3 batches and set aside. Keep about 1 teaspoon worth of oil in the pan to make the fried rice in. Discard the rest of the oil.
  • In a small saucepan, combine the orange juice, zest, ground ginger, red pepper flakes, sesame oil, honey, salt, and remaining tapioca flour/cornstarch on high heat until it is thick and bubbling. Keep it on the back burner of the stove to prepare the rest of the dish.
  • Using the teaspoon of leftover oil, heat the pan on medium-high heat. Add the eggs and cook them for about 3 minutes, or until fully cooked scrambled eggs. Pour onto a plate and set aside.
  • Add 1 teaspoon of sesame oil into the same pan on medium-high heat, and add the cauliflower and onion mixture and sauté for about 4 minutes.
  • Add back in scrambled eggs all remaining ingredients except the green onion and sesame seeds and mix together. Adjust seasonings as desired.
  • Pour the fried “rice” onto a plate, and garnish with green onions and sesame seeds.
  • Toss the chicken into the sauce, and pour the chicken on top of the fried “rice”.
  • Enjoy!


  • Don't own a Veggie Bullet yet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.
  • For vegan option, substitute the chicken for tofu, and use a flax egg for the marinade.

This Recipe Can Be Made With:

Veggie Bullet
Veggie Bullet

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