Teriyaki Chicken and Cauliflower

quick and healthy weeknight meal
Quick and healthy weeknight meal
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For Chicken and Cauliflower:
1½ lbs Cauliflower chopped into small florets
2 lbs Chicken Breast boneless & skinless chicken breasts or thighs, cut into 1” cubes
4 Garlic clove large, minced
1 tbsp Ginger minced
2 tbsp Cooking oil for frying
3 sprigs Green onion finely chopped
2 tbsp Sesame seeds
1 cup Quinoa or Brown rice for serving
For Teriyaki Sauce:
3 tbsp Soy sauce or liquid aminos
3 tbsp Maple syrup or honey
2 tbsp Rice vinegar
1 tsp Sesame oil toasted
1 tbsp Cornstarch

Nutritional information

  • Dairy-Free Recipes
  • Gluten Free Recipes
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    • For Chicken and Cauliflower:

    • For Teriyaki Sauce:

    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:

    Ingridiens for Teriyaki Chicken and Cauliflower

    Steps to make Teriyaki Chicken and Cauliflower


    Cook rice or quinoa


    Follow the package instructions to cook brown rice or quinoa.


    Make sauce


    Place 3 tablespoons of soy sauce in a small bowl with 3 tablespoons of maple syrup, 2 tablespoons of rice vinegar, 1 teaspoon of toasted sesame oil, and 1 tablespoon of cornstarch. Whisk until fully combined and set aside.


    Cook cauliflower


    Heat a large cast iron skillet or wok over medium-high heat and swirl 1 tablespoon of oil around to coat. Add the cauliflower florets and cook for 5 minutes, stirring a few times. Once char develops, transfer to a medium bowl and set aside.


    Cook chicken with garlic and ginger


    Return the skillet or wok to the heat. Coat with the remaining 1 tablespoon of oil. Add the chopped chicken, 4 minced cloves of garlic and 1 tablespoon of ginger. Stir fry for 7 minutes, stirring a few times to develop char.


    Add sauce


    Whisk the teriyaki sauce and pour it over the chicken. Stir and cook for 1 more minute until thickened.


    Return cauliflower


    Return the cauliflower to the skillet and stir while cooking for one more minute.




    Sprinkle green onion and sesame seeds over the mixture and serve immediately with the cooked brown rice or quinoa.

    This Teriyaki Chicken and Cauliflower is a delicious quick and healthy stir fry. Try it soon and don’t forget to tag #cookmerecipes in your weeknight dinner posts.

    Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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    Total Reviews: 1

    Delicious and healthy dish! Thanks!

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