Stir-Fried Cauliflower Rice with Chicken and Vegetables

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A quick and colorful stir-fry featuring riced cauliflower, tender chicken breast, and crisp vegetables — perfect for a Whole30 lunch or dinner. This Asian-inspired chicken recipe (whole30, gluten free), ready in about 30 minutes, pairs boneless skinless chicken breast, diced, riced cauliflower, red bell pepper, diced 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 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.

Ingredients

• 1 lb boneless skinless chicken breast, diced
• 4 cups riced cauliflower
• 1 medium red bell pepper, diced
• 1 cup snap peas
• 1 medium carrot, julienned
• 3 stalks green onions, sliced
• 3 tbsp coconut aminos
• 3 cloves, minced garlic cloves
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1 tsp sesame oil
• 1/4 tsp black pepper

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 1 lb diced boneless skinless chicken breast and cook for 5-6 minutes, stirring frequently, until chicken is cooked through and lightly browned.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, stirring for 30 seconds until fragrant.
3. Step 3: Add 1 medium diced red bell pepper, 1 cup snap peas, and 1 medium julienned carrot. Stir-fry vegetables for 3-4 minutes until crisp-tender.
4. Step 4: Add 4 cups riced cauliflower and 3 sliced green onions to the skillet. Pour in 3 tbsp coconut aminos and 1 tsp sesame oil. Stir well to combine and cook for 4-5 minutes until cauliflower is tender but not mushy.
5. Step 5: Season with 1/4 tsp black pepper, toss to combine, and serve hot.