Keto Cauliflower Rice and Chicken Stir-Fry

Savor the flavors of this Keto Cauliflower Rice and Chicken Stir-Fry, a dish that brings together the heartiness of chicken and the lightness of cauliflower rice, all wrapped up in a symphony of Asian-inspired flavors. This meal is not only low in carbs but also rich in healthy fats and protein, making it a perfect fit for your ketogenic lifestyle.

Course Dinner

Cuisine Asian

Keyword Chicken Stir Fry, Keto Asian Cuisine, Keto Cauliflower Rice, Low-Carb Dinner

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 350kcal

Equipment

Chef’s knife
Cutting board
Large skillet or wok
Wooden spoon or spatula
Food processor or box grater

Ingredients

1 large head cauliflower about 2 pounds/900g, riced
1 pound chicken breast cut into bite-sized pieces
3 tablespoons coconut oil divided
1 medium onion finely chopped, about 150g
2 cloves garlic minced
1 red bell pepper red bell pepper sliced into thin strips, about 150g
1 cup sliced mushrooms 70g
2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 teaspoon ground ginger
Salt and pepper to taste
2 green onions sliced for garnish
1 tablespoon sesame seeds for garnish

Instructions

Begin by preparing your cauliflower rice. Remove the leaves and stem from the cauliflower and chop it into florets. Pulse the florets in a food processor until they resemble rice grains. If you don't have a food processor, you can grate the cauliflower using a box grater. Set aside.
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Stir-fry until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 2-3 minutes.
Add the sliced red bell pepper and mushrooms to the skillet. Stir-fry the vegetables until they are tender-crisp, about 3-4 minutes.
Return the chicken to the skillet with the vegetables. Stir in the riced cauliflower, soy sauce or tamari, sesame oil, and ground ginger. Combine everything well and stir-fry for an additional 5 minutes, or until the cauliflower rice is heated through and has absorbed the flavors.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds. Enjoy your Keto Cauliflower Rice and Chicken Stir-Fry as a fulfilling and nutritious dinner that fits perfectly within your ketogenic diet.

Notes

Feel free to customize this stir-fry with your favorite keto-friendly veggies or a sprinkle of crushed red pepper flakes for a spicy kick. For a soy-free version, substitute coconut aminos for the soy sauce.

Nutrition