I revamped this post because I wanted to take new (better) photos for it. I actually used to call it “crockpot orange chicken” because I did cook it in the crockpot the first time – but only the chicken. The rest was on the stove so it didn’t make sense to really call it a Crockpot recipe.
This time around however, I made it for Justin because I’m not eating meat anymore (I haven’t decided how long term that’s going to be). And he wants carbs so I also didn’t make the cauliflower rice for these photos. But I love it and it’s super easy if you’re in need a low-carb rice replacement.
I baked the chicken while the rice cooked in the rice cooker. I put the frozen peas, onions, and shredded carrots in a pan to soften, then cut up the baked chicken, tossed it with the vegetables and sauce, then fried the rice separately with a few eggs. It worked out well that way however I was also making my own dish for the week and a pecan pie simultaneously. I was running out of frying pans and counter space so things got a little messy. When it was all done though I was relieved because it meant I had no meal prep left for the weekend…
A note on Cauliflower Rice:
I know you can buy it in the stores now because the low-carb substitutions have become a trend. But don’t. It’s a waste of money. I buy a $2.50 head from Aldi and it makes a SHIT TON of rice. I actually put half this recipe in my freezer and used half with my share of the chicken (roughly 2.5lbs). It made 5 servings. half of it. So don’t buy the pre-made crap that’s more than double the price. All you have to do is chop, steam, and pulse. It’s SO SIMPLE guys. And it can all be done while the chicken bakes or cooks in the slow-cooker.
Orange Chicken and Cauliflower Fried Rice
Delicious orange chicken that's baked not fried and a low carb cauliflower rice filled with extra veggies make a perfect macro-friendly meal to prep for the week.
Chicken + Veggies
- 5 lbs chicken breast
- 1 tbsp sesame oil
- 2 tbsp minced garlic
- 1-2 cups shredded carrots
- 1 bag frozen peas
- 1 medium onion diced
- 1/2 cup low sodium soy sauce**
- 1/2 cup low sodium chicken broth or vegetable broth
- juice of 1 large orange
- zest from 1 large orange
- 1 tsp red pepper flakes
- 1 tbsp tapioca flour or cornstarch
- 1 tbsp fresh grated ginger*
Cauliflower Fried Rice
- 1 head of cauliflower
- 2 eggs
- 2 tbsp low sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp minced garlic
Trim chicken breasts and place in a large baking dish. Sprinkle with salt and pepper and bake covered at 375 for about 30-40 minutes (depending on thickness)
mix all the sauce ingredients in a bowl
heat 1 tbsp of sesame oil over medium heat in a large saucepan. Add the garlic, onions, peas and carrots and stir occasionally as they cook.
When the chicken is done, cut into bite sized cubes and stir into the vegetables with the sauce. Stir well to coat everything in the sauce, and allow to simmer until the sauce has thickened slightly and vegetables are tender. Note that it will not be a super thick sauce.
For the rice
Cut up cauliflower and steam in the microwave in a large bowl for 5 minutes with about 1/4 cup of water. Alternatively you can boil it or steam it on the stove.
Pulse in a blender until a fine "rice" consistency is made.
Heat a large saucepan over medium heat and spray with cooking spray (olive oil preferably). Pour the cauliflower rice in and stir well and frequently for a few minutes.
crack 2-3 eggs into wells in your rice and scrambble them up as you stir the rice around. Keep stirring until eggs have fully cooked.
Serve 1/2 cup of rice with some chicken and veggies (and a little extra sauce from the pan) - enjoy!
*I freeze fresh ginger - it's way easier to peel and grate and then you don't have to worry about it going bad **For a paleo version, use coconut aminos instead of soy sauce. I'm not strictly paleo so I don't do this but the majority of my diet is close enough that it can typically be modified rather easily.