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

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.