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 developed and reviewed.

A quick stir-fry combining tender chicken, crisp broccoli, and fragrant cauliflower rice for a light yet satisfying Whole30 meal. This Asian Fusion-inspired Whole30 recipe (low carb), ready in about 35 minutes, pairs chicken thighs, broccoli florets, cauliflower rice 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 20 min Serves 4 Asian Fusion cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.