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Let me share my go-to weeknight dinner that's both healthy and delicious. This chicken and cauliflower rice stir fry has become a family favorite. I love how quickly it comes together, perfect for busy evenings when you're craving something tasty but don't want to spend hours in the kitchen. Cauliflower rice is such a clever way to sneak in extra veggies, and stir-frying keeps everything crisp and flavorful. Trust me, once you try this recipe, you'll be hooked on its simplicity and mouthwatering taste.
Ingredients for Chicken and Cauliflower Rice Stir Fry
- Chicken breast: Lean protein source, adds flavor and texture to the dish, a staple in stir-fry recipes.
- Cauliflower: Low-carb rice substitute, adds a nutty flavor, and absorbs the flavors of the other ingredients well.
- Red bell pepper: Adds sweetness and crunch, high in vitamin C, vibrant color adds visual appeal to the dish.
- Onion: Adds depth of flavor, sweetness when caramelized, a common aromatic base in many dishes.
- Garlic: Intense flavor when minced, adds a savory kick, complements the other ingredients in the stir-fry.
- Soy sauce: Adds umami depth, saltiness, and richness to the dish, a key ingredient in Asian cooking.
- Sesame oil: Provides a nutty aroma, enhances the overall flavor profile, a common ingredient in Asian cuisine.
- Green onions: Adds freshness and a mild onion flavor, a colorful garnish that adds a pop of green.
Read more: Instant Pot Stir Fry Chicken Recipe
Essential Tools for Making This Stir Fry Recipe
- Skillet: Essential for cooking the chicken and vegetables together in one pan, allowing flavors to meld.
- Knife: Needed for slicing the chicken breast, onion, and bell pepper for even cooking and texture in the dish.
- Cutting board: Provides a safe and stable surface for chopping ingredients like chicken, onion, and bell pepper.
Chicken and Cauliflower Rice Stir Fry Recipe
Equipment
- Large skillet
Ingredients:
Main Ingredients
- 1 lb chicken breast sliced
- 1 head cauliflower riced
- 1 red bell pepper sliced
- 1 small onion sliced
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Read more: Instant Pot Fried Rice Recipe Guide
Instructions:
- In a large skillet, heat olive oil over medium-high heat.
- Add sliced chicken breast and cook until browned and cooked through.
- Push the chicken to one side of the skillet and add garlic, bell pepper, and onion. Cook until vegetables are tender.
- Add cauliflower rice, soy sauce, and sesame oil to the skillet. Stir well to combine.
- Cook for an additional 5-7 minutes, stirring frequently.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Stir Fry Recipe Guide
Can You Make This Stir Fry Ahead of Time?
Make Ahead Instructions
- Cook the chicken and cauliflower rice stir fry as directed in the recipe.
- Allow the dish to cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the chicken and cauliflower rice stir fry as directed in the recipe.
- Allow the dish to cool completely.
- Place in a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 2-3 months.
- Thaw overnight in the refrigerator before reheating.
Did you know that you can add a splash of pineapple juice to this chicken and cauliflower rice stir fry for a hint of sweetness and tanginess? It's a secret ingredient that can really elevate the flavors!
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