Cauliflower Rice Stir-Fry with Spicy Sesame Chicken
A vibrant stir-fry of tender chicken and cauliflower rice tossed in a savory spicy sesame sauce, perfect for a quick keto dinner. This asian fusion-inspired keto (low carb, gluten free) ready in about 30 minutes pairs sesame oil, soy sauce (tamari for gluten-free), minced garlic cloves 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 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 lb, cut into bite-sized pieces boneless skinless chicken thighs
- 1 medium head (about 5 cups riced) cauliflower
- 2 tbsp sesame oil
- 3 tbsp soy sauce (tamari for gluten-free)
- 3 cloves, minced garlic cloves
- 1 tbsp fresh grated ginger
- 1/2 tsp red pepper flakes
- 3 stalks, sliced green onions
- 1 tbsp toasted sesame seeds
- 2 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1 lb chicken thigh pieces with 1/2 tsp salt and 1/4 tsp black pepper and cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
- Step 2: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 1-2 minutes until fragrant.
- Step 3: Add riced cauliflower (about 5 cups) and stir-fry for 5 minutes until tender but not mushy.
- Step 4: Return cooked chicken to the skillet. Stir in 3 tbsp soy sauce, 1/2 tsp red pepper flakes, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Cook and toss for another 2-3 minutes until sauce is evenly distributed and heated through.
- Step 5: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Rice Stir-Fry with Spicy Sesame 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 Spicy Sesame 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 sesame oil from drying out.
Can I substitute ingredients in Cauliflower Rice Stir-Fry with Spicy Sesame 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 Spicy Sesame 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 Spicy Sesame Chicken low carb?
Yes — this recipe is tagged low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
