Chicken and Broccoli Stir-Fry with Cauliflower Rice

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A low-carb dinner with tender chicken and crisp broccoli in a savory garlic sauce, served over cauliflower rice for a satisfying keto meal. This Asian-inspired keto recipe (low-carb), ready in about 25 minutes, pairs chicken thighs, broccoli florets, cauliflower rice 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 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.

Ingredients

• 1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
• 2 cups broccoli florets
• 1 cup cauliflower rice
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat.
2. Step 2: Add 1 lb chicken pieces, season with salt and black pepper, and cook for 5-6 minutes until golden and cooked through; set aside.
3. Step 3: Add 2 cups broccoli florets and 1 cup cauliflower rice to the skillet, stir-fry for 4-5 minutes until broccoli is crisp-tender.
4. Step 4: Add 3 minced garlic cloves and 1/2 tsp red pepper flakes, cook for 30 seconds until fragrant.
5. Step 5: Return chicken to the skillet, add 1 tbsp soy sauce and 1 tsp sesame oil, and stir to combine; cook for 1 minute more.