Stir-Fried Cauliflower Rice with Ginger-Sesame Chicken

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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 featuring tender chicken and fragrant ginger in a savory sesame sauce, served over grain-free cauliflower rice for a Whole30-compliant meal. This Asian Fusion-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs boneless, skinless chicken breast, cauliflower rice, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

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Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 320 cal/serving

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Ingredients

1 lb, thinly sliced boneless, skinless chicken breast
4 cups, fresh or frozen cauliflower rice
1 tbsp fresh grated ginger root
3 minced garlic cloves
3 sliced thin scallions
1 medium, julienned carrot
2 tbsp sesame oil
3 tbsp coconut aminos
2 tbsp avocado oil
1/4 tsp red pepper flakes
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp avocado oil in a large wok or skillet over medium-high heat. Add 1 lb thinly sliced boneless, skinless chicken breast seasoned with 1/4 tsp sea salt and 1/4 tsp black pepper. Stir-fry for 5-6 minutes until cooked through and lightly browned. Remove chicken and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp freshly grated ginger. Sauté for 1 minute until fragrant.
Step 3: Add 4 cups cauliflower rice and 1 medium julienned carrot, stir-frying for 4-5 minutes until vegetables are tender but retain some bite.
Step 4: Return the cooked chicken to the skillet, pour in 3 tbsp coconut aminos and sprinkle 1/4 tsp red pepper flakes. Toss everything together, cooking for another 2 minutes until heated through and sauce coats the ingredients.
Step 5: Remove from heat, garnish with 3 sliced scallions, and serve immediately for a flavorful, Whole30-approved stir fry.