Description
A quick, flavorful weeknight dinner featuring tender chicken and crisp vegetables tossed with toasted cauliflower rice in a savory sesame ginger sauce. This low-carb dish is ready in 20 minutes and provides a satisfying alternative to traditional fried rice.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 3 tablespoons low-sodium soy sauce (or tamari)
- 1 tablespoon toasted sesame oil (divided)
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon arrowroot powder or cornstarch
- 1 large head cauliflower (or 2 cups pre-riced)
- 4 stalks green onions, chopped (white and green parts separated)
- 1 medium carrot, finely diced
- 1 cup peas (fresh or frozen)
- 2 large eggs
- 1 tablespoon rice vinegar
- 1 tablespoon coconut aminos
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon white sesame seeds (for garnish)
Instructions
- Prep the cauliflower: Pulse florets in a food processor until rice-sized. Pat dry thoroughly with paper towels to remove moisture.
- Marinate the chicken: In a bowl, combine chicken thighs, soy sauce, 1/2 tablespoon sesame oil, and arrowroot powder. Let sit for 10-15 minutes.
- Cook the chicken: Heat a large skillet over medium-high heat with a splash of oil. Cook chicken in a single layer for 4-5 minutes per side until golden and cooked through. Remove to a plate.
- Sauté veggies: In the same skillet, add oil if needed. Cook diced carrots and white parts of green onions for 2-3 minutes. Add garlic and ginger, cooking for 30 seconds until fragrant.
- Cook cauliflower: Add riced cauliflower to the skillet. Stir frequently for 5-7 minutes until slightly crispy and raw smell is gone.
- Combine: Push cauliflower to the side. Scramble eggs in the empty space. Mix eggs into cauliflower, then add peas and cooked chicken back to the pan.
- Finish: Pour in rice vinegar and coconut aminos. Toss to combine. Taste and adjust seasoning. Serve topped with green onion greens and toasted sesame seeds.
Notes
Pat the cauliflower dry thoroughly to prevent soggy rice. Use high heat to ensure proper browning and texture. If using frozen cauliflower rice, thaw and squeeze out excess water. Toast sesame seeds in a dry pan before garnishing for better flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 280
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 4
- Protein: 22
Keywords: low-carb, cauliflower fried rice, sesame ginger chicken, keto dinner, quick weeknight meals, gluten-free, healthy Chinese food