I made true clean eating, one pan teriyaki chicken and cauliflower. Served with brown rice or could be quinoa. No hoisin sauces, mirin and sake wines, and of course no yucky bottles of teriyaki sauce.
Hence, the lighter brown colour of clean homemade teriyaki sauce sans loads of brown sugar. Basically, teriyaki chicken skillet for 1 % of North Americans => us #beproud. I love to veg up meals with bulky veggies because…for obvious reasons. You might also like my chicken curry with cauliflower.
Huge news: cauliflower prices are back to normal cauliflower prices. No lb of grass-fed beef cauliflower price any more but still I paid $4.99 for a 1.5 lbs organic head. Someone told me conventional cauliflower was even more expensive than organic the other day.
Over the weekend, I also managed to scoop 30% off 2nd cauliflower head. It had 3 dark spots. I also stocked up on half price organic chicken. I froze it right away. My secret organic hacks.:)
Did you notice $7.99 cauliflower price the past few months?! It made the news. I can’t believe how much Americans love cauliflower and broccoli! There are so many other tasty vegetables but yet everyone was so upset about cauliflower high price.
I read it had to do with overall cauliflower being a fussy vegetable to grow in a first place. Then American farmers decided to cut its crops and buy from Mexico. Then draught happened and we arrived to grass-fed beef cauliflower. Hopefully, the torture is over.
Homemade teriyaki sauce is super easy to make. Technically, thisteriyaki chicken skillet is adapted to make it more of a marinade to soak chicken in so it comes out more flavourful.
I used chicken breasts on the bone so this recipe left me with good 4 bones for a dump soup. Probably with everything I didn’t use in recipes this week. Last week we ate soup with beets, rice, kimchi and Christmas turkey broth (it was frozen).
It would be fair to call this chicken and cauliflower a 30 minute meal. It took me way more time to measure ingredients, photograph and taste test.
You cook cauliflower al dente. It is very nice to eat firm cooked cauliflower rather than a mush.
Then my Ukrainian lazy hack – scoop chicken from marinade pressing the spoon to the side of a bowl and draining marinade into the bowl and adding chicken to a skillet. I cook marinade later too.
With a few more ingredients and here is clean eating teriyaki chicken that comes out. Isn’t it beautiful?! And it is healthy!
I have to say kudos to my husband for buying this spoon (I definitely did not pay that price, I’m not crazy). That man barely cooks but when he cooks food is GOOOOOOD! And he also has a good eye for kitchen equipment. This spoon is long and comfortable to scoop. I would never think to buy it. I should hire him as a sous chef. He also bought me a heavy bamboo cutting board that I love. I will show you soon.
Enjoy clean teriyaki chicken skillet for dinner! This week?
- 2 lbs boneless & skinless chicken breasts, cut into 1” cubes
- 6 tbsp soy sauce, divided (I used Bragg’s)
- 4 tbsp raw honey, divided
- 1 tbsp rice vinegar
- 2 small garlic cloves, crushed
- 1.5 - 2 lbs cauliflower, chopped into small florets
- 2 tbsp coconut or avocado oil, divided
- 1/2 cup water
- 1 tbsp cornstarch, organic
- 3 green onion sprigs, finely chopped
- 2 tbsp sesame seeds
- Brown rice or quinoa, for serving
- Cook brown rice or quinoa as per package instructions.
- In a medium bowl, add 3 tbsp soy sauce, 3 tbsp honey, rice vinegar and garlic; whisk to combine. Add chicken and mix well to coat. Let marinate while chopping cauliflower and up until cooking it.
- Preheat large non-stick wok or deep skillet on medium heat and swirl 1 tbsp of oil to coat. Add cauliflower, cover and cook for 5 minutes, stirring occasionally. It should be cooked al dente and not mushy. Transfer to a large bowl.
- Return wok to the stove and swirl remaining 1 tbsp of oil. Using a large spoon, scoop chicken from marinade pressing the spoon to the side of a bowl and draining marinade into the bowl (we will be using it shortly, do not discard) and adding chicken to a skillet. Reserve marinade, cover chicken and let it cook for 5 minutes, stirring occasionally.
- To the bowl with marinade, add remaining 3 tbsp soy sauce, 1 tbsp honey, water and cornstarch; whisk well. Add to the wok with chicken and stir. Cover, reduce heat to low and let cook for about 10 minutes or until sauce has thickened. Remove from heat, add previously cooked cauliflower and stir. Sprinkle with green onions and sesame seeds. Serve hot with brown rice or quinoa.