Ready in under 30 minutes, this Cauliflower Rice Chicken Stir Fry is a weeknight lifesaver. Using seasoned chicken breast and cauliflower, this stir fry packs a punch of flavor while remaining light. It is perfect for a family meal without a lot of fuss.
Ingredients and Substitutions
- Coconut oil: You can substitute with avocado or olive oil if preferred.
- Onion: Yellow or white onion work well.
- Minced garlic: Freshly minced is best
- Chicken: I used breast, but chicken thighs would be great here.
- Soy Sauce: Keep this recipe gluten-free by using coconut aminos or gluten-free tamari.
- Rice wine vinegar: Either seasoned or unseaseoned will work.
- Sesame oil: Imparts a nutty aroma and deepens the overall flavor profile of the dish.
- Cauliflower rice: It is super easy to make your own - I'll show you how!
- Chicken broth: Either homemade or store bought work here.
To Serve
- Lemon juice and zest: You could use lime if you like.
- Chopped scallions: Adds a mild onion flavor and a pop of color to the stir fry.
Tips and Tricks
- Buy Pre-Made Cauliflower Rice: You can buy cauliflower rice in the produce or freezer section to save time.
- Don't Overcrowd the Pan: Cook the chicken in batches if necessary to avoid overcrowding.
- Adjust Seasoning Last: Taste the stir fry after combining all ingredients and adjust seasoning as needed. This ensures you get the right balance of flavors.
- Soy Allergy?: Use coconut aminos as a soy free substitute for tamari or soy sauce.
- Veggies Galore: Feel free to add in extra veggies like bell peppers, snap peas, or mushrooms.
More Recipes to Try
- Whip up a quick and delicious Blackstone Stir Fry for a family-pleasing meal that you'll make on repeat.
- Try the Spanish Cauliflower Rice the perfect easy side!
- Mushroom Cauliflower Risotto is a lighter take on a classic.
- Cauliflower Potato Salad is perfect for your next family gathering.
Cauliflower Rice Stir Fry
Ready in under 30 minutes, this Cauliflower Rice Chicken Stir Fry is a weeknight lifesaver. Using seasoned chicken breast and cauliflower, this stir fry packs a punch of flavor while remaining light. It is perfect for a family meal without a lot of fuss.
Servings: 4
Calories: 314kcal
Ingredients
- 2 tablespoons coconut oil
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 1 ½ pounds boneless skinless chicken breasts cut into pieces
- 1 tablespoon soy sauce or coconut aminos or gluten free tamari
- 1 tablespoon rice wine vinegar
- ½ teaspoon sesame oil
Cauliflower Rice
- 1 tablespoon sesame oil
- 1 head of cauliflower pulsed in a food processor until it resembles rice
- 3 tablespoons chicken broth preferably bone broth
- To Serve
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 scallions chopped
Instructions
- Heat coconut oil in a large skillet medium heat.
- Add onion and cook for 6 minutes. Add garlic and cook for one more minute.
- Increase the heat to medium-high and add chicken. Cook for about 7 to 10 minutes or until browned, stirring often.
- Add coconut aminos, rice wine vinegar and sesame oil. Season with salt and pepper.
- Remove from heat and transfer to a bowl. Tent with foil.
- Reduce heat to medium. Heat sesame oil and add cauliflower to the pan. Season to taste with salt and pepper. Add the broth to the pan and cover. Cook for 8 minutes, until softened.
- Stir lemon zest and lemon juice into the chicken mixture. Place cauliflower rice in serving bowls, top with chicken and scallions and serve.
Nutrition
Calories: 314kcal | Carbohydrates: 5g | Protein: 37g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 333mg | Potassium: 764mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 23.4mg | Calcium: 23mg | Iron: 0.8mg
Tammy says
This looks like one I need to try!
Sheila says
This Lemon Chicken Stir Fry is so simple. It maybe make my this weekend more exciting 🙂