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Chicken and Veggie Cauliflower Stir-Fry Recipe

Chicken and Veggie Cauliflower Stir-Fry recipe


This is a yummy dish with chicken, veggies, and cauliflower that looks like rice. It's cooked in a pan with garlic, ginger, and a special sauce. You mix everything together and it's ready to eat in less than an hour!


1 large carrot
2 large heads cauliflower
1 lb chicken breasts, boneless skinless
2 eggs
3/4 cup frozen peas
3 cloves garlic
1 x 2 inch piece ginger root
4 green onions (scallions)
1/4 tsp black pepper
1/2 tsp salt
3 tbsp soy sauce
2 tbsp toasted sesame oil
1 tbsp olive oil
1/4 cup water


Wash and dry all produce. Cut off the leaves from the cauliflower and grate it into 'rice' using a food processor or hand grater. Set aside.
Peel and dice the carrot into small pieces. Thinly slice the green onions, keeping the white and green parts separate. Set aside.
Peel and mince the garlic and ginger. Place them in a small bowl.
Cut the chicken into bite-sized pieces and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove chicken and set aside on a plate.
In the same skillet, add the sesame oil, garlic, and ginger. Stir-fry until fragrant, about 1 minute.
Add the diced carrot and peas to the skillet, along with the water. Cover and let steam for about 3 minutes until the vegetables are tender.
Uncover and add the cauliflower 'rice' to the skillet. Stir well to combine and cook for another 5 minutes, until the cauliflower is tender.
Push the cauliflower mixture to one side of the skillet. Crack the eggs into the other side and scramble them, then mix into the cauliflower.
Add the cooked chicken back to the skillet along with the soy sauce and the white parts of the green onions. Stir everything together and cook for another 2 minutes.
Garnish with the green parts of the green onions. Serve hot and enjoy!

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