Cauliflower Rice Stir-Fry with Sesame Ginger Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful low-carb stir-fry featuring tender chicken and cauliflower rice tossed in a savory sesame ginger 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 350 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 1 lb cut chicken thighs and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
  3. Step 3: Add 4 cups cauliflower rice and 1 diced red bell pepper to the skillet. Stir-fry for 4-5 minutes until the cauliflower softens but remains slightly firm.
  4. Step 4: Return the cooked chicken to the skillet and pour in 3 tbsp soy sauce (or coconut aminos). Stir well to combine and heat through for 2 minutes.
  5. Step 5: Remove from heat, sprinkle 1 tbsp toasted sesame seeds and 3 sliced green onions over the stir-fry, and serve hot.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Sesame Ginger Chicken take to make?

Total time is about 30 minutes (15 min prep + 15 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 Sesame Ginger 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 cauliflower rice from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Sesame Ginger 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 Sesame Ginger Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame Ginger Chicken keto?

Yes — this recipe is tagged keto, low carb, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes