Stir-Fried Cauliflower Rice with Chicken and Broccoli

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick stir-fry combining tender chicken, crisp broccoli, and fragrant cauliflower rice for a light yet satisfying Whole30 meal. This Asian Fusion Whole30 recipe (low carb), ready in about 35 minutes, pairs chicken thighs, broccoli florets, and cauliflower rice for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" 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: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving

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Ingredients

1 lb chicken thighs, boneless skinless, thinly sliced
2 cups broccoli florets, chopped
3 cups cauliflower rice, riced
4 garlic cloves, minced
1 tbsp ginger root, grated
3 tbsp coconut aminos
1 tbsp sesame oil
2 tbsp olive oil
2 green onions, sliced
1/4 tsp red pepper flakes
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet or wok over medium-high heat. Add 1 lb thinly sliced chicken thighs and stir-fry for 5-6 minutes until golden and cooked through. Remove and set aside.
Step 2: In the same skillet, add 4 minced garlic cloves and 1 tbsp grated ginger root. Sauté for 1 minute until fragrant.
Step 3: Add 2 cups chopped broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
Step 4: Stir in 3 cups cauliflower rice, 3 tbsp coconut aminos, 1 tbsp sesame oil, 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for 4-5 minutes, stirring frequently, until the cauliflower rice is tender.
Step 5: Return the cooked chicken to the skillet and toss everything together for 2 minutes to reheat.
Step 6: Remove from heat and garnish with 2 sliced green onions before serving.