Cauliflower Rice Stir-Fry with Chicken and Mushrooms

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir-fry combining tender chicken, earthy mushrooms, and fragrant cauliflower rice for a Whole30-friendly dinner. This chicken recipe (whole30, low carb), ready in about 35 minutes, pairs boneless skinless chicken breast, cauliflower rice, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 15 min Cook: 20 min Serves 4 350 cal/serving

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Ingredients

1 lb, diced into 1/2-inch cubes boneless skinless chicken breast
4 cups cauliflower rice
1 1/2 cups sliced cremini mushrooms
3 tbsp coconut aminos
3 garlic cloves, minced
1 tbsp ginger, grated
1 tbsp sesame oil
2 tbsp olive oil
2 scallions green onions, sliced
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced boneless skinless chicken breast and 1/2 tsp sea salt. Stir-fry for 6-7 minutes until chicken is cooked through and lightly golden. Remove chicken and set aside.
Step 2: Add remaining 1 tbsp olive oil and 1 tbsp sesame oil to the skillet. Add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant.
Step 3: Add 1 1/2 cups sliced cremini mushrooms and cook for 4 minutes until they release moisture and start to brown.
Step 4: Stir in 4 cups cauliflower rice, 3 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, stirring frequently, for 5 minutes until cauliflower rice is tender but not mushy.
Step 5: Return cooked chicken to the skillet, stirring to combine and heat through for 2 minutes.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving hot.