Stir-Fried Cauliflower Rice with Chicken and Vegetables
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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, stirring for 30 seconds until fragrant.
- 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.
- 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.
- Step 5: Season with 1/4 tsp black pepper, toss to combine, and serve hot.
Frequently asked questions
How long does Stir-Fried Cauliflower Rice with Chicken and Vegetables 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 Vegetables?
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 riced cauliflower from drying out.
Can I substitute ingredients in Stir-Fried Cauliflower Rice with Chicken and Vegetables?
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 Vegetables 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 Vegetables 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.
