Cauliflower Rice Stir-Fry with Bell Peppers and Chicken
A vibrant, nutrient-packed stir-fry using riced cauliflower as a base, packed with colorful vegetables and lean protein. This asian-inspired whole30 (gluten-free) ready in about 30 minutes pairs head, riced (about 4 cups) cauliflower, thinly sliced chicken breast, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 head, riced (about 4 cups) cauliflower
- 6 oz, thinly sliced chicken breast
- 1 large, any color, thinly sliced bell peppers
- 3, sliced, white and green parts separated green onions
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tsp, minced ginger
- 2 cloves, minced garlic
- 1 tbsp avocado oil
Instructions
- Step 1: Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat until shimmering.
- Step 2: Add minced ginger and garlic, stirring for 30 seconds until aromatic.
- Step 3: Add sliced chicken and cook 4-5 minutes until golden and cooked through, breaking into small pieces with a spatula.
- Step 4: Add sliced bell peppers and white parts of green onions, stirring for 2 minutes until slightly softened.
- Step 5: Add riced cauliflower, coconut aminos, and 1 tsp sesame oil. Stir-fry for 5-7 minutes until cauliflower is tender but still retains slight texture.
- Step 6: Stir in green parts of green onions and cook 1 more minute until fragrant. Remove from heat immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Bell Peppers and Chicken take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cauliflower Rice Stir-Fry with Bell Peppers and Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced chicken breast from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Bell Peppers and Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower Rice Stir-Fry with Bell Peppers and Chicken for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cauliflower Rice Stir-Fry with Bell Peppers and Chicken gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
