Description

A quick, low-carb alternative to takeout featuring tender velvety chicken and crisp riced cauliflower in a savory sesame ginger sauce. Designed for 1-2 servings to minimize waste and maximize flavor.

Ingredients

Scale

1 large chicken breast (6–8 oz / 170-225g), sliced into thin strips
1 large egg white
1 teaspoon cornstarch
Pinch of salt
2 tablespoons low-sodium tamari
1 tablespoon toasted sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 teaspoon hoisin sauce
1 teaspoon sriracha or chili garlic sauce (optional)
1 medium head cauliflower (about 4–5 cups riced / 400g)
2 tablespoons carrots, finely diced
2 stalks green onions, chopped (whites and greens separated)
1 large egg
1 tablespoon avocado oil (divided)
Optional: ¼ cup edamame, ¼ cup snap peas, 1 tablespoon fresh cilantro, sesame seeds

Instructions

Prep the cauliflower: Pulse florets in a food processor until they resemble rice grains. Spread on paper towels and pat dry to remove excess moisture.
Marinate the chicken: Whisk egg white, cornstarch, and a pinch of salt. Toss chicken strips in the mixture until coated. Set aside.
Make the sauce: In a small bowl, whisk together tamari, sesame oil, grated ginger, minced garlic, hoisin sauce, and sriracha. Set aside.
Cook the chicken: Heat 1 teaspoon avocado oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 2-3 minutes until golden and cooked through. Remove to a plate.
Sauté the veggies: Add another teaspoon of oil to the pan. Sauté diced carrots and white parts of green onions for 1-2 minutes. Add riced cauliflower, spread out, and cook for 3-4 minutes until tender but not mushy, allowing slight charring.
Scramble the egg: Push cauliflower to the side. Scramble the egg in the empty space until just set, chop into small pieces, and mix into the cauliflower.
Combine and finish: Return chicken to the pan. Pour sauce over everything and toss vigorously for 1-2 minutes until sauce thickens and coats ingredients.
Serve: Transfer to a bowl and top with green parts of green onions, sesame seeds, and optional garnishes. Serve immediately.

Notes

Pat the cauliflower dry to avoid mushiness. Do not crowd the pan; cook in batches if doubling the recipe. Use high heat to achieve a ‘wok hei’ flavor and prevent steaming. If using frozen cauliflower rice, thaw and squeeze out excess moisture thoroughly.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 large serving
Calories: 320
Sugar: 6
Sodium: 680
Fat: 18
Saturated Fat: 3
Carbohydrates: 12
Fiber: 4
Protein: 28

Keywords: low-carb, cauliflower fried rice, sesame ginger chicken, gluten-free, keto-friendly, quick dinner, takeout alternative, healthy eating