For Chicken and Cauliflower:
- 1½ lbs Cauliflowerchopped into small florets
- 2 lbs Chicken Breastboneless & skinless chicken breasts or thighs, cut into 1” cubes
- 4 Garlic clovelarge, minced
- 1 tbsp Gingerminced
- 2 tbsp Cooking oilfor frying
- 3 sprigs Green onionfinely chopped
- 2 tbsp Sesame seeds
- 1 cup Quinoaor Brown rice for serving
For Teriyaki Sauce:
- 3 tbsp Soy sauceor liquid aminos
- 3 tbsp Maple syrupor honey
- 2 tbsp Rice vinegar
- 1 tsp Sesame oiltoasted
- 1 tbsp Cornstarch
Teriyaki Chicken and Cauliflower
Teriyaki Chicken and Cauliflower is one of my favorite weeknight dinners. It is quick and easy and tastes phenomenal! My top tip for this recipe is to prepare and chop all the veggies and meat. Place everything you prepare into individual bowls. Once you start cooking this recipe comes together fast.
Start by cooking quinoa or brown rice as per package instructions. Combine soy sauce, maple syrup, rice vinegar, toasted sesame oil, and cornstarch in a small bowl. Preheat a large cast-iron skillet or wok and coat with oil. Add cauliflower and cook for 5 minutes. Transfer the charred cauliflower to a medium bowl and set aside. Add chicken, garlic, and ginger to the skillet and cook until slightly charred. Whisk teriyaki sauce and pour over chicken. Stir fry for 1 minute until thickened. Return the cauliflower and stir fry for another minute. Sprinkle with chopped green onion and sesame seeds. Serve immediately with the cooked brown rice or quinoa.
To make my Teriyaki Chicken and Cauliflower, you will need the following ingredients:
Steps to make Teriyaki Chicken and Cauliflower
1 | Cook rice or quinoa | 20 |
2 | Make sauce | 2 |
3 | Cook cauliflower | 5 |
4 | Cook chicken with garlic and ginger | 7 |
5 | Add sauce | 1 |
6 | Return cauliflower | 1 |
7 | Serve | 2 |
Recipe Reviews
Delicious and healthy dish! Thanks!
Write your own review