Stir-Fried Cauliflower Rice with Chicken and Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quick stir-fried cauliflower rice with tender chicken breast strips and colorful bell peppers, seasoned with ginger and coconut aminos for a Whole30-friendly dinner. This whole30-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs (fresh or frozen) cauliflower rice, medium, thinly sliced red bell pepper, medium, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 15 min Serves 4 Whole30 cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 pound thinly sliced boneless skinless chicken breasts, sprinkle with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
  2. Step 2: Add remaining 1 tablespoon olive oil to the skillet. Stir in 1 tablespoon minced fresh ginger and 3 minced garlic cloves, cooking for 30 seconds until fragrant.
  3. Step 3: Add 4 cups cauliflower rice, 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, and 1 julienned carrot to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Return cooked chicken to the skillet and pour in 3 tablespoons coconut aminos. Stir everything together and cook for an additional 2 minutes until heated through and flavors combine.
  5. Step 5: Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Stir-Fried Cauliflower Rice with Chicken and Bell Peppers 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 Stir-Fried Cauliflower Rice with Chicken and Bell Peppers?

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 medium, julienned carrot from drying out.

Can I substitute ingredients in Stir-Fried Cauliflower Rice with Chicken and Bell Peppers?

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 Stir-Fried Cauliflower Rice with Chicken and Bell Peppers 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 Stir-Fried Cauliflower Rice with Chicken and Bell Peppers whole30?

Yes — this recipe is tagged whole30, 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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