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Stir-Fry with Garlic Scallion Cauli-Rice
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5 from 1 vote

Paleo Chicken Stir Fry

This Paleo Chicken Stir Fry uses cauliflower rice, whatever veggies you have on hand, and is so simple to throw together! It is a great low-carb, dairy-free, egg-free, and gluten-free meal for any night of the week!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4
Author: Lexi


For Stir Fry:

  • 2 tablespoons rice vinegar
  • 3 tablespoons coconut aminos
  • 1 tablespoon chili garlic paste more to taste
  • 1 teaspoon fish sauce
  • 2 tablespoons high-heat oil
  • 1 lb. boneless skinless chicken breast, diced into 1/2” pieces
  • 1 red onion sliced thin
  • 2 cups broccoli florets
  • 1 cup mushrooms thinly sliced
  • 1 red pepper cored and sliced
  • 1/2 cup snap peas
  • 2 garlic cloves minced
  • 1 bunch baby bok choy sliced in half
  • 2 cups bean sprouts
  • 1 carrot grated, or peeled to create thin strips
  • Sesame seeds for garnish

For Cauliflower Rice:

  • 1 head cauliflower riced
  • 1 teaspoon seasoned rice wine vinegar
  • 2 garlic cloves minced
  • 3 green onions thinly sliced
  • 1 teaspoon fine sea salt


  • In a bowl, mix together rice vinegar, coconut aminos, chili garlic paste, and fish sauce. Set aside.
  • Heat oil in large skillet over medium-high heat.
  • Brown chicken on both sides, about 3-4 minutes each side. Remove from pan.
  • Add onion, broccoli, mushrooms, red pepper and snap peas and cook until soft, about 8-10 minutes.
  • Meanwhile make cauliflower rice: In a large skillet heat 1 tablespoon of oil. Add in cauliflower rice, seasoned vinegar, salt, and scallions.  Let cook, stirring often, for 3-5 minutes or until the cauliflower starts to soften. Set aside when finished.
  • To the stir fry pan add the garlic, bok choy, bean sprouts and carrots and cook for 1 minute.
  • Return the chicken to the pan and add the sauce ingredients.
  • Cook until the bok choy has wilted and all of the veggies are cooked through.
  • Season to taste and serve hot with cauliflower rice. Top with sesame seeds.


Updated 3/1/2017: Photo updated
Updated 4/10/2019: Recipe update


Calories: 302kcal | Carbohydrates: 20.4g | Protein: 32.1g | Fat: 10.7g | Saturated Fat: 1.1g | Cholesterol: 73mg | Sodium: 237mg | Fiber: 4.2g | Sugar: 6.1g