The Dish


RECIPE: Kasey's Healthier Orange Chicken & Coconut Rice


Do you ever have those cravings that you just can't shake? The other night I had a hankering for Chinese Orange Chicken. You know, that thick battered, super sweet, clog your artery kind of dish?

Yup, that's what I was craving but then I thought of all the beach-bods here in Southern California and how they surely wouldn't be caught dead shoveling that sort of dish in their mouths came to mind. Light-bulb! What if I came up with a healthier, non-fried, non-artery clogging version?? Well, if you're thinking "OMG I HOPE SHE DID"... you're in luck! Scroll down and don't miss the recipe for Coconut Rice at the bottom!


  • 1-2 lbs. chicken breast, chopped
  • 2 tbsp coconut oil
  • 1/2 c low sodium soy sauce
  • 1/4 c orange marmalade
  • 2 tbsp brown sugar
  • splash of orange juice
  • stir-fry vegetables


  1. In a large saute pan, heat coconut oil over a medium flame. Add chicken and a pinch of salt. Cook chicken through. 
  2. In a small sauce pan, combine soy sauce, marmalade, brown sugar and orange juice. Whisk together and simmer. Add to chicken and reduce flame. Simmer for 15-20 minutes to allow the sauce to reduce. 
  3. At this time, you can start working on your rice and steam up your stir-fry vegetables.
Coconut Rice


  • 1 cup coconut milk
  • 1 cup instant rice
  • 2 tbsp toasted coconut 
  • sea salt, to taste


Bring coconut milk to a boil, add rice and coconut, remove from heat and cover for 5-7 minutes until the liquid is absorbed. Add a bit of salt to taste.


In a shallow bowl, pile up coconut rice, place the veggies next and spoon your Orange Chicken mixture on top. Serve with chopsticks. Enjoy! 

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