Sautéed Chicken and Vegetable Stir Fry with Cauliflower Rice

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

A quick Whole30-friendly stir fry combining juicy chicken thighs, vibrant vegetables, and fluffy cauliflower rice for a balanced dinner. This asian fusion-inspired whole30 (whole30, low carb) ready in about 30 minutes pairs boneless skinless chicken thighs, cauliflower rice, medium red bell pepper, sliced 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.

Prep: 10 min Cook: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 1 lb boneless skinless chicken thighs into thin strips about 1/2 inch wide.
  2. Step 2: Heat 1 tbsp olive oil and 1 tbsp sesame oil in a large skillet or wok over medium-high heat until shimmering.
  3. Step 3: Add 2 minced garlic cloves and 1 tsp grated fresh ginger, sauté for 30 seconds until fragrant.
  4. Step 4: Add the chicken strips to the skillet and cook for 5-7 minutes, stirring frequently until the chicken is cooked through and lightly browned.
  5. Step 5: Add 1 sliced red bell pepper, 1 cup snap peas, and 1 julienned carrot to the skillet. Stir fry for 3-4 minutes until vegetables are tender-crisp.
  6. Step 6: Stir in 3 tbsp coconut aminos, 1 tsp sea salt, and 1/2 tsp black pepper, mixing well to coat the chicken and vegetables.
  7. Step 7: In a separate pan, heat 1 tsp olive oil over medium heat. Add 2 cups cauliflower rice and cook for 4-5 minutes, stirring occasionally until tender and slightly golden.
  8. Step 8: Serve the chicken and vegetable stir fry over the warm cauliflower rice, garnished with 2 chopped green onion stalks.

Frequently asked questions

How long does Sautéed Chicken and Vegetable Stir Fry with Cauliflower Rice 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 Vegetable Stir Fry with Cauliflower Rice?

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 Vegetable Stir Fry with Cauliflower Rice?

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 Vegetable Stir Fry with Cauliflower Rice 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 Vegetable Stir Fry with Cauliflower Rice 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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