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Chicken and Vegetable Stir-Fry with Cauliflower Rice

average rating is 3 out of 5, based on 150 votes

Enjoy a flavorful and healthy meal with this Chicken and Vegetable Stir-Fry with Cauliflower Rice recipe. This low-carb, high-protein dish is perfect for a quick and satisfying lunch or dinner. Packed with colorful vegetables and tender chicken, it's a delicious way to get your daily servings of protein and fiber. Serve it alongside your favorite low-carb sides for a complete meal.

Serving suggestions:

Garnish the dish with chopped green onions or sesame seeds for added flavor and texture.
Pair with a simple cucumber salad dressed with rice vinegar and a pinch of red pepper flakes for a refreshing side dish.
Add more heat to the stir-fry by drizzling it with sriracha or your favorite hot sauce.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Carb Recipes High-Protein Meals Diabetic-Friendly Dishes Healthy Eating Chicken Recipes Cauliflower Rice Stir-Fry Ideas Gluten-Free Options Nutrient-Rich Meals Weight Loss Recipes Easy Weeknight Dinners

Ingredients

1/2 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 1/2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas, carrots)
1/2 medium onion, thinly sliced
1 clove garlic, minced
1/2 tbsp fresh ginger, grated
1 1/2 tbsp low-sodium soy sauce or tamari
1/2 tbsp sesame oil
1/2 tbsp olive oil or avocado oil, divided
Salt and pepper, to taste

For the cauliflower rice:

1/2 medium head cauliflower, cut into florets
1/2 tbsp olive oil or avocado oil
Salt and pepper, to taste

Directions

In a large skillet or wok, heat 1/2 tablespoon of olive oil or avocado oil over medium-high heat. Add the chicken pieces and cook for 4-5 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1/2 tablespoon of oil and heat over medium-high heat. Add the onion, garlic, and ginger, and cook for 1-2 minutes, or until fragrant.
Add the mixed vegetables to the skillet and cook for 3-4 minutes, or until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce or tamari and sesame oil. Pour the sauce mixture over the vegetables, and return the cooked chicken to the skillet. Stir to combine and cook for an additional 2-3 minutes, or until everything is heated through and coated with the sauce.
To prepare the cauliflower rice, pulse the cauliflower florets in a food processor until they resemble rice. In a separate skillet, heat 1/2 tablespoon of olive oil or avocado oil over medium heat. Add the cauliflower rice, season with salt and pepper, and cook for 3-4 minutes, or until heated through and slightly tender.
To serve, divide the cauliflower rice between two plates and top with the chicken and vegetable stir-fry.