Chicken and Cauliflower Stir-Fry
Quick-cooked chicken with riced cauliflower and ginger, finished with a savory soy-ginger glaze for a satisfying keto weeknight dinner. This asian-inspired chicken (keto) ready in about 25 minutes pairs sliced chicken breast, riced cauliflower, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 1, 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
- 4 oz, sliced chicken breast
- 1.5 cups, riced cauliflower
- 1 tbsp olive oil
- 2, minced garlic cloves
- 1 tsp, grated ginger
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2, sliced green onions
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 oz sliced chicken breast and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
- Step 2: In the same skillet, add 2 minced garlic cloves and 1 tsp grated ginger, sautéing for 30 seconds until fragrant. Add 1.5 cups riced cauliflower and stir-fry for 5 minutes until tender but still crisp.
- Step 3: Return chicken to skillet, add 1 tbsp soy sauce and 1 tsp sesame oil, and toss to coat. Cook 2 more minutes until heated through. Stir in 2 sliced green onions and serve hot.
Frequently asked questions
How long does Chicken and Cauliflower Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 Chicken and Cauliflower Stir-Fry?
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 sliced chicken breast from drying out.
Can I substitute ingredients in Chicken and Cauliflower Stir-Fry?
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 Chicken and Cauliflower Stir-Fry for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Chicken and Cauliflower Stir-Fry keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a quick weeknight dinner. The sauce was spot on.
- ★★★★★
This was delicious! My kids loved the chicken and cauliflower. Will make again.
- ★★★★☆
The chicken was a bit dry, but the cauliflower was great. Next time I'll add more sauce.
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