Cauliflower Rice Stir-Fry with Sesame Chicken

By AislePrompt Editorial · ·

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 drafted and published.

A flavorful keto stir-fry combining tender chicken pieces with cauliflower rice, tossed in a savory sesame sauce. This Asian Fusion-inspired keto recipe (low carb), ready in about 30 minutes, pairs boneless skinless chicken thighs, cauliflower rice, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 360 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for 6-8 minutes, stirring occasionally, until chicken is browned and cooked through.
  2. Step 2: Remove chicken from skillet and set aside. Add remaining 1 tbsp sesame oil, then add 3 minced garlic cloves and 1 tsp grated ginger to the skillet. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 4 cups cauliflower rice to the skillet, stir-frying for 4-5 minutes until tender but not mushy.
  4. Step 4: Return chicken to the skillet, pour in 3 tbsp soy sauce and sprinkle 1/4 tsp red pepper flakes. Toss everything together and cook for 2 minutes to combine flavors.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Related recipes