Chicken and Vegetable Stir-Fry with Cauliflower Rice

Looking for a healthy yet delicious meal option that is both easy and quick to make? Look no further than this popular Chicken and Vegetable Stir-Fry with Cauliflower Rice. This recipe features tender chicken and colorful vegetables, all stir-fried to perfection and served over a bed of low-carb cauliflower “rice.” Not only is this dish packed with flavor and nutrition, but it’s also incredibly versatile, allowing you to switch up the vegetables and protein depending on your preferences. So why not give this tasty stir-fry a try today and see what all the fuss is about? Your taste buds (and your waistline) will thank you!

Here is why you might love this Chicken and Vegetable Stir-Fry with Cauliflower Rice Recipe

1) It’s a healthier and lower carb option with cauliflower rice instead of traditional rice.
2) It’s a quick and easy meal to prepare, perfect for busy weeknights.
3) The combination of tender chicken and fresh veggies tossed in a flavorful sauce creates a delicious and satisfying dish.

Chicken and Vegetable Stir-Fry with Cauliflower Rice Recipe

This delicious and healthy Chicken and Vegetable Stir-Fry with Cauliflower Rice recipe offers a low-carb, gluten-free alternative to traditional Asian dishes. The combination of tender chicken, crunchy vegetables and aromatic spices will delight your taste buds, while the cauliflower rice adds a fluffy and nutritious touch to the meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine American, International
Servings4 servings
Calories (per serving)333.53 kcal



  • Slice the chicken breasts into thin strips.
  • Slice the red and yellow bell peppers into thin strips.
  • Slice the onion into thin strips.
  • Mince 2 cloves of garlic and 1 tablespoon of fresh ginger.
  • Grate one head of cauliflower into rice-like pieces.
  • Heat 2 tablespoons of olive oil or avocado oil in a large skillet or wok over medium-high heat.
  • Add the sliced chicken and cook until browned on all sides, about 3-4 minutes.
  • Add in the sliced peppers and onion, minced garlic, and minced ginger. Cook for an additional 2-3 minutes until the vegetables are slightly softened.
  • In a small bowl, whisk together 1/4 cup low-sodium soy sauce or coconut aminos, 1 tablespoon honey or maple syrup, and 1 tablespoon sesame oil.
  • Pour the sauce over the chicken and vegetables and stir to combine.
  • In a separate small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup water to make a slurry.
  • Pour the slurry into the skillet and stir to combine. The sauce should start to thicken.
  • Add in the grated cauliflower rice and stir to combine.
  • Cook for an additional 3-4 minutes until the cauliflower rice is tender and the sauce has thickened.
  • Season with salt and black pepper to taste.
  • Optional: garnish with chopped green onion and sesame seeds. Serve hot.


1. Prepare all ingredients before starting to cook to prevent burning or overcooking.
2. Cut chicken and vegetables into small, even pieces for even cooking.
3. Use a non-stick frying pan or wok to prevent sticking.
4. Cook chicken in batches to prevent overcrowding and ensure even cooking.
5. Add vegetables incrementally based on their cooking times to prevent overcooking.
6. Use high heat to get a nice sear and crisp texture on the vegetables and chicken.
7. Season with soy sauce, ginger, garlic, and other spices to enhance flavor.
8. Use a food processor or grater to make cauliflower rice.
9. Cook cauliflower rice only for a few minutes so that it doesn't turn mushy.
10. Garnish with fresh herbs such as cilantro or green onions for a pop of flavor.


Serving: 1servingCalories: 333.53kcalCarbohydrates: 24.35gProtein: 27.84gFat: 14.16gSaturated Fat: 2.2gPolyunsaturated Fat: 3.01gMonounsaturated Fat: 7.3gTrans Fat: 0.01gCholesterol: 72.32mgSodium: 523.13mgPotassium: 1041.1mgFiber: 4.38gSugar: 8.21gVitamin A: 1030.56IUVitamin B1: 0.19mgVitamin B2: 0.3mgVitamin B3: 13.15mgVitamin B5: 2.76mgVitamin B6: 1.31mgVitamin B12: 0.23µgVitamin C: 166mgVitamin D: 0.11µgVitamin E: 0.86mgVitamin K: 25.61µgCalcium: 60.73mgCopper: 0.16mgFolate: 113.9µgIron: 1.45mgManganese: 0.5mgMagnesium: 64.26mgPhosphorus: 328.57mgSelenium: 37.7µgZinc: 1.3mgNet Carbohydrates: 19.97g
Read more nutritional information values.

Data source: USDA

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Main Ingredients Explained

Main Ingredients Description Alternatives
Chicken Protein source for the dish, can be diced or sliced Pork, beef, tofu, shrimp, or any other meat substitute
Vegetables (carrots, bell peppers, snap peas, etc.) Provide vitamins, minerals, and crunch to the stir-fry Any other veggies of choice, such as broccoli, zucchini, or cabbage
Cauliflower Rice A low-carb, gluten-free rice substitute made by grating or pulsing cauliflower into small rice-like pieces Regular rice, quinoa, or other grains like bulgur or farro

Storage Tips

Cooked stir-fry dishes with chicken and vegetables can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze the remaining stir-fry, let it cool down to room temperature, then store in an airtight container in the freezer for up to 3 months.

To defrost the frozen stir-fry, transfer the container to the fridge and let it thaw overnight or for at least 8 hours. Alternatively, you can defrost the dish in the microwave using the defrost setting, then heat it in the microwave or in a pan until it’s piping hot. It’s important to reheat stir-fry dishes thoroughly to prevent any risk of foodborne illness. Once the stir-fry is reheated, it can be consumed immediately.

Recipe Variations

1. Protein: Instead of using chicken, you could use beef, shrimp, tofu or any other protein of your choice.

2. Vegetables: Feel free to use any vegetables you have on hand, such as broccoli, snow peas, bell peppers, or mushrooms.

3. Sauce: You can switch up the sauce by using hoisin sauce, sweet chili sauce, teriyaki sauce, or any other stir-fry sauce you like.

4. Spices: You can add some spices to enhance the flavor of the dish, such as ginger, garlic, chili flakes or curry powder.

5. Rice: If you’re not a fan of cauliflower rice, you can use regular rice or quinoa instead.

What To Serve With

Here are some suggestions for what to serve with this recipe:

1. Steamed rice or traditional rice: Despite the recipe calling for cauliflower rice, regular rice is always a good option.

2. Quinoa: An excellent option when you’re looking for more protein.

3. Noodles: Use your favorite noodles, such as udon, soba, or rice noodles.

4. Salad: Add a green salad to the meal to add more vegetables, fiber, and nutrition to your dish.

5. Roasted vegetables: Broccoli, carrots, zucchini, bell peppers, etc.

6. Soup: A warm, comforting soup, such as miso or tomato, will pair well with the savory, Asian flavors in the stir fry.

7. Fried rice: A good option for those who prefer their rice to be a little more flavorful.

8. Potstickers or dumplings: Great as an appetizer or as a side dish.

9. Fruit: A simple fruit salad can be the perfect complement to this flavorful, savory dish.

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