Chicken & Cauliflower Rice Stir-Fry – Simple, Fast, and Flavorful

This Chicken & Cauliflower Rice Stir-Fry is the kind of weeknight meal that makes you feel like you’ve got dinner figured out. It’s quick, colorful, and packed with fresh flavor, but still light and satisfying. The cauliflower rice keeps things low-carb without sacrificing texture.

You’ll get a savory sauce, tender chicken, and crisp veggies in every bite. It’s great for meal prep, but just as easy to throw together when you’re hungry and short on time.

Chicken & Cauliflower Rice Stir-Fry - Simple, Fast, and Flavorful

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Chicken: 1 to 1.25 pounds boneless, skinless chicken breast or thighs, thinly sliced
• Cauliflower rice: 4 cups (store-bought or homemade)
• Vegetables: 1 red bell pepper (sliced), 1 cup snap peas or green beans, 1 small carrot (thinly sliced), 3 green onions (sliced), 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated)
• Cooking oil: 2 to 3 tablespoons neutral oil (avocado, canola, or light olive oil)
• Eggs (optional): 2 large eggs, lightly beaten
• Sesame seeds: 1 teaspoon toasted, for garnish (optional)
• Fresh herbs: A handful of cilantro or basil (optional)
• 3 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon rice vinegar or lime juice
• 1 to 2 teaspoons honey or brown sugar
• 1 teaspoon toasted sesame oil
• 1 to 2 teaspoons sriracha or chili-garlic sauce (optional for heat)
• 2 tablespoons water
• 1 teaspoon cornstarch (optional, for slight thickening)
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• Pinch of black pepper

Method

 

1. Prep the chicken: In a bowl, toss the sliced chicken with soy sauce, cornstarch, and black pepper. Let it sit while you gather the rest of the ingredients. This quick marinade helps the chicken stay tender and brown nicely.
2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, sriracha (if using), water, and cornstarch. Set aside. Taste and adjust for sweetness or heat.
3. Cook the eggs (optional): Heat 1 teaspoon oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble just until set. Transfer to a plate and keep nearby.
4. Stir-fry the chicken: Increase heat to medium-high. Add 1 tablespoon oil. Add the chicken in a single layer, and cook 4–6 minutes, stirring occasionally, until lightly browned and cooked through. Remove to a plate.
5. Sauté aromatics: Add another teaspoon of oil. Stir in garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds until fragrant—don’t let them burn.
6. Add the vegetables: Add bell pepper, snap peas (or green beans), and carrot. Stir-fry 3–4 minutes until crisp-tender. Keep the heat up to keep everything vibrant and slightly charred.
7. Cook the cauliflower rice: Push the veggies to the sides of the pan. Add 1 tablespoon oil to the center, then add the cauliflower rice. Spread it out and let it cook 2 minutes undisturbed, then stir and cook another 2–3 minutes until tender but not mushy.
8. Combine and sauce: Return the chicken (and eggs, if using) to the pan. Pour in the sauce and toss to coat. Cook 1–2 minutes until the sauce thickens slightly and everything is glossy.
9. Finish and serve: Stir in the green parts of the green onions. Taste and adjust salt, soy, or heat. Garnish with sesame seeds and herbs if you like. Serve hot.

What Makes This Special

This stir-fry keeps things simple while still delivering big flavor. Instead of heavy noodles or regular rice, it uses cauliflower rice, which soaks up the sauce and keeps the dish light.

The sauce is balanced—savory, a little sweet, and just the right amount of umami—without being fussy. It’s flexible, too. You can swap veggies based on what’s in your fridge and adjust the heat to your liking.

Best of all, it cooks in one pan and comes together fast, so cleanup is easy.

What You’ll Need

• Chicken: 1 to 1.25 pounds boneless, skinless chicken breast or thighs, thinly sliced
• Cauliflower rice: 4 cups (store-bought or homemade)
• Vegetables: 1 red bell pepper (sliced), 1 cup snap peas or green beans, 1 small carrot (thinly sliced), 3 green onions (sliced), 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated)
• Cooking oil: 2 to 3 tablespoons neutral oil (avocado, canola, or light olive oil)
• Eggs (optional): 2 large eggs, lightly beaten
• Sesame seeds: 1 teaspoon toasted, for garnish (optional)
• Fresh herbs: A handful of cilantro or basil (optional)

For the sauce:

• 3 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon oyster sauce (or extra soy if avoiding)
• 1 tablespoon rice vinegar or lime juice
• 1 to 2 teaspoons honey or brown sugar
• 1 teaspoon toasted sesame oil
• 1 to 2 teaspoons sriracha or chili-garlic sauce (optional for heat)
• 2 tablespoons water
• 1 teaspoon cornstarch (optional, for slight thickening)

Seasoning for chicken:

• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• Pinch of black pepper

Instructions

1. Prep the chicken: In a bowl, toss the sliced chicken with soy sauce, cornstarch, and black pepper. Let it sit while you gather the rest of the ingredients. This quick marinade helps the chicken stay tender and brown nicely.
2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, sriracha (if using), water, and cornstarch.

   Set aside. Taste and adjust for sweetness or heat.

3. Cook the eggs (optional): Heat 1 teaspoon oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble just until set.

   Transfer to a plate and keep nearby.

4. Stir-fry the chicken: Increase heat to medium-high. Add 1 tablespoon oil. Add the chicken in a single layer, and cook 4–6 minutes, stirring occasionally, until lightly browned and cooked through.

   Remove to a plate.

5. Sauté aromatics: Add another teaspoon of oil. Stir in garlic, ginger, and the white parts of the green onions. Cook 30–45 seconds until fragrant—don’t let them burn.
6. Add the vegetables: Add bell pepper, snap peas (or green beans), and carrot.

   Stir-fry 3–4 minutes until crisp-tender. Keep the heat up to keep everything vibrant and slightly charred.

7. Cook the cauliflower rice: Push the veggies to the sides of the pan. Add 1 tablespoon oil to the center, then add the cauliflower rice.

   Spread it out and let it cook 2 minutes undisturbed, then stir and cook another 2–3 minutes until tender but not mushy.

8. Combine and sauce: Return the chicken (and eggs, if using) to the pan. Pour in the sauce and toss to coat. Cook 1–2 minutes until the sauce thickens slightly and everything is glossy.
9. Finish and serve: Stir in the green parts of the green onions.

   Taste and adjust salt, soy, or heat. Garnish with sesame seeds and herbs if you like. Serve hot.

How to Store

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: This dish freezes fairly well for up to 2 months, though cauliflower may soften slightly.

  Cool completely before freezing.

• Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring between intervals. Avoid overcooking to keep the cauliflower from getting soggy.
• Meal prep tip: Keep sauce separate until serving if you’re making multiple portions for the week to maintain the best texture.

Benefits of This Recipe

• Light and satisfying: Cauliflower rice cuts down on carbs and calories without skimping on flavor.
• High in protein: Chicken and optional eggs make it filling and balanced.
• Veggie-packed: Bell pepper, carrots, and snap peas bring color, crunch, and nutrients.
• Quick cleanup: One pan, minimal mess, and simple steps.
• Flexible for diets: Easy to make gluten-free, dairy-free, or low-carb with simple swaps.

Pitfalls to Watch Out For

• Soggy cauliflower: Overcrowding the pan or cooking too long makes the rice mushy. Use high heat and give it space.
• Bland sauce: Taste as you go.

  If it’s flat, add a pinch of salt, a splash more soy, or a squeeze of lime.

• Rubbery chicken: Slice thinly, don’t overcook, and use the quick cornstarch marinade to keep it tender.
• Watery stir-fry: Pat chicken and veggies dry before cooking, and don’t cover the pan. Steam creates moisture.
• Burnt aromatics: Garlic and ginger cook fast. Keep them moving and add them after the pan is hot but not smoking.