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Low-Carb Chicken Chop Suey with Cauliflower Rice

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Chinese
Servings 4 Generous Bowls

Equipment

  • Wok or large nonstick skillet A wok works best for stir-frying because of the high sides and even heat, but a large skillet will do just fine.
  • Chef’s knife and cutting board You’ll be chopping a fair bit of veggies.
  • Grater or microplane For grating ginger and optionally garlic.
  • Wooden spoon or silicone spatula To stir-fry everything without scratching your pan.
  • Food processor or box grater (if making cauliflower rice from scratch): Otherwise, go with pre-riced cauliflower to save time.

Ingredients
  

For the Chicken Chop Suey

  • 1 lb boneless skinless chicken thighs (you can use breasts, but thighs stay juicier)
  • 2 tbsp avocado oil or sesame oil
  • 1 cup sliced celery
  • 1 red bell pepper sliced into thin strips
  • 1 small yellow onion sliced
  • 1 cup snow peas or sugar snap peas
  • 1 cup bean sprouts
  • 1 cup sliced mushrooms shiitake or button
  • 1 tsp minced garlic
  • 1 tsp grated fresh ginger

For the Sauce

  • 3 tbsp low-sodium soy sauce or tamari
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/2 cup chicken broth
  • 1 tsp arrowroot powder or cornstarch optional, for thickening
  • 1/2 tsp monk fruit sweetener or a touch of honey if not strictly low-carb

For the Cauliflower Rice

  • 1 large head of cauliflower or a 12-oz bag of pre-riced cauliflower
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste
  • Optional: pinch of garlic powder

Instructions
 

Step 1: Prep all your ingredients.

  1. Chop your chicken into bite-sized pieces. Slice all vegetables ahead of time and have your sauce ingredients ready — once you start stir-frying, it all moves quickly.

Step 2: Cook the chicken.

  1. Heat 1 tbsp of avocado oil in a wok or skillet over medium-high heat. Add the chicken and sear until golden and cooked through, about 5-6 minutes. Remove and set aside.

Step 3: Sauté the vegetables.

  1. In the same pan, add another tablespoon of oil. Toss in the onions, celery, mushrooms, and bell peppers. Stir-fry for about 3-4 minutes until just tender but still crisp. Add the ginger and garlic and cook for another 30 seconds until fragrant.

Step 4: Combine everything.

  1. Return the cooked chicken to the pan along with snow peas and bean sprouts. Stir everything together.

Step 5: Make the sauce.

  1. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, chicken broth, and sweetener. If you're using a thickener like arrowroot, dissolve it in a tablespoon of water first, then stir it into the sauce. Pour the sauce into the pan and let it simmer for 2 minutes until slightly thickened.

Step 6: Make the cauliflower rice.

  1. In a separate skillet, heat olive oil. Add the cauliflower rice and sauté for about 5 minutes, stirring occasionally, until it's tender. Season with salt, pepper, and garlic powder if desired.

Step 7: Plate and serve.

  1. Scoop cauliflower rice into bowls and top with a generous helping of the chicken chop suey. Garnish with sliced green onions or sesame seeds if you like.