Sautéed Chicken and Cauliflower Rice Stir-Fry

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

A quick Whole30 stir-fry combining juicy chicken, vibrant vegetables, and fluffy cauliflower rice seasoned with garlic and fresh herbs. This asian fusion-inspired whole30 (whole30, low carb) ready in about 30 minutes pairs boneless skinless chicken thighs, diced, cauliflower rice, medium red bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 10 min Cook: 20 min Serves 4 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 1 lb diced boneless skinless chicken thighs and season with 1 tsp sea salt and 1/2 tsp black pepper. Sauté for 6-8 minutes until browned and cooked through.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger to the skillet, stirring for 1 minute until fragrant.
  3. Step 3: Stir in 1 medium diced red bell pepper and 3 sliced green onions, cooking for 3 minutes until slightly softened.
  4. Step 4: Add 4 cups cauliflower rice and 3 tbsp coconut aminos to the skillet. Stir-fry everything together for 5 minutes until the cauliflower rice is tender but not mushy.
  5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Adjust seasoning with extra salt or coconut aminos if needed before serving.

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Frequently asked questions

How long does Sautéed Chicken and Cauliflower Rice Stir-Fry take to make?

Total time is about 30 minutes (10 min prep + 20 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 Sautéed Chicken and Cauliflower Rice 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 cauliflower rice from drying out.

Can I substitute ingredients in Sautéed Chicken and Cauliflower Rice 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 Sautéed Chicken and Cauliflower Rice Stir-Fry 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 Sautéed Chicken and Cauliflower Rice Stir-Fry whole30?

Yes — this recipe is tagged whole30, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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