Description

A gentle, low-carb stir-fry featuring tender chicken and fluffy cauliflower rice, seasoned with sesame and ginger for a comforting, nourishing meal that is easy to digest and satisfying.

Ingredients

Scale

1.5 pounds chicken thighs, cut into bite-sized pieces
1 large head of cauliflower (about 1.5 pounds), grated into rice-sized pieces
3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon cornstarch
2 tablespoons vegetable oil (divided)
1 tablespoon fresh ginger, minced
3 cloves garlic, minced
2 tablespoons toasted sesame oil
1 tablespoon sesame seeds
3 stalks green onions, sliced (whites and greens separated)
Optional: ½ cup edamame

Instructions

Grate the cauliflower florets using a box grater or food processor. Set aside.
In a small bowl, mix soy sauce, rice vinegar, and cornstarch. Toss chicken pieces in the mixture to coat and let sit.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add chicken in a single layer and cook undisturbed for 2 minutes until colored. Flip and cook for another 2-3 minutes until cooked through. Remove chicken and set aside.
In the same skillet, add remaining 1 tablespoon of oil. Add minced garlic, ginger, and white parts of green onions. Stir constantly for 1 minute until fragrant but not browned.
Add cauliflower rice to the pan. Stir well and cook for 5-6 minutes over medium-high heat, stirring occasionally, until softened and slightly golden. If too wet, cook longer; if too dry, add a splash of water.
Return cooked chicken to the pan. Add green onion greens. Toss gently to combine.
Taste and adjust seasoning with more soy sauce or vinegar if needed. Remove from heat.
Drizzle with toasted sesame oil and toss one last time to release the aroma.
Serve immediately in bowls, sprinkled with sesame seeds.

Notes

For best results, use fresh ginger and toasted sesame oil. If using pre-riced cauliflower, squeeze out excess moisture with a towel to prevent sogginess. Do not overcrowd the pan to ensure the cauliflower fries rather than steams. This dish is best eaten fresh but can be stored in the refrigerator for up to 3 days. Freezing is not recommended as the texture of the cauliflower rice will become watery.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 5
Sodium: 650
Fat: 16
Saturated Fat: 3
Carbohydrates: 12
Fiber: 4
Protein: 22

Keywords: low-carb, cauliflower fried rice, sesame ginger chicken, gentle dinner, gluten-free option, dairy-free, healthy stir-fry, quick dinner