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A bowl of food with sliced avocado, cubed mango and a gold fork.

Ginger Chicken with Cauliflower Rice & Mango Slaw

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  • Author: Chelsea L. Allard
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Asian
  • Diet: Gluten Free


Spice up your summer dinners with this tasty ginger chicken recipe. Paired with a zesty mango slaw, it’s a crowd-pleasing dish that takes less than 30 minutes.



Ginger Chicken and Cauliflower Rice:

1 tablespoon avocado oil

1 12-ounce bag frozen cauliflower rice

1 medium red onion, chopped

11 1/2 pounds chicken breasts, cut to 1″ pieces

1/4 cup fresh cilantro, chopped (about 1 small handful)

Mango Slaw:

2 cups chopped purple cabbage (about 1/4 of a small head of cabbage)

1 yellow mango, peeled and cubed (or 1/2 a red mango)

juice from 1/4 of a lime

Ginger Sauce:

1/4 cup gluten-free coconut aminos (see note)

juice from 1/2 a lime

2 teaspoons fresh grated ginger

1 teaspoon mild chili powder

1/2 teaspoon fine sea salt

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

Garnish (optional):

Avocado slices

Vegan Option:

1 15-ounce can chickpeas or kidney beans, drained and rinsed


Sauté the Veggies:

In a large skillet, heat the avocado oil over medium heat. Add the frozen cauliflower rice and red onion. Cook until the cauliflower begins to soften, and the red onion begins to turn translucent, about 5-7 minutes.  


Make the Ginger Sauce:

While the cauliflower rice and onions cook, prepare the ginger sauce. Combine all the ingredients in a small bowl and whisk until well combined.


Cook the Chicken:

Add the chicken breast pieces to the cauliflower and onion mixture. Drizzle 3 tablespoons of the sauce over the mixture and stir to evenly distribute. Cook until the chicken reaches an internal temperature of 165ºF, about 8 minutes.


Prepare the Mango Slaw:

While the chicken cooks, make the mango slaw. Add the chopped red cabbage and mango to a small mixing bowl. Drizzle with the juice of ¼ of a lime. Add a pinch of sea salt and gently stir.


Finish and Plate:

Once the chicken is cooked, remove from heat. Add the reserved sauce, mango slaw, and fresh cilantro and gently stir to combine. Plate your dish and garnish with sliced avocado if desired.

Store leftovers in a glass food storage container for up to 3 days.


Use gluten-free coconut aminos if you’re gluten-sensitive. Not all brands are gluten-free, and many contain lots of added sugar. Coconut Secret is my preferred brand.

Alternative Proteins:

  • Shrimp: Prepare using the method above, but shrimp will cook in about 3 minutes.
  • Mahi mahi: Sauté the fish in a separate skillet with avocado oil or ghee. Add it to the veggies and top with the ginger sauce just before serving.
  • Vegan/Vegetarian Option: Substitute 1 can of chickpeas or kidney beans for the chicken.