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teriyaki chicken skillet

I made true clean eating, one pan teriyaki dinner with 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.

teriyaki chicken skillet

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.:)

teriyaki chicken skillet

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.

ingredients1-clean-eating-teriyaki-chicken-cauliflower-skillet  teriyaki chicken skillet

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).

teriyaki chicken skillet

It would be fair to call this teriyaki chicken skillet 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.

teriyaki chicken skillet

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.

teriyaki chicken skillet

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?

teriyaki chicken skillet

Teriyaki Chicken and Cauliflower Skillet

Teriyaki Chicken and Cauliflower Skillet

Ingredients

  • 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

Directions

  1. Cook brown rice or quinoa as per package instructions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Storage Instructions: Refrigerate in a glass airtight container for up to 3-4 days.
http://ifoodreal.com/teriyaki-chicken-cauliflower-skillet/

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

13 Comments

  1. Kit

    Love this! Hope the price on organic cauliflower drops here in the US also. I’d like to be able to just find any at any price right now. So far all non-organic and I’m not willing.

    But I am book marking this for when it does come in for sure! The marinade looks so good! Thank-you!

    Reply
  2. Kayla

    This looks amazing. Thank you for bringing us clean meals. I can’t wait to try this. I just bought a head of organic cauliflower yesterday for 3.99 and the non organic was 4.99. Crazy but happy to have my cauliflower. Love it.

    Reply
    • Olena

      You are welcome, Kayla. Weird, right?! That is what I heard. If conventional shit didn’t exist, we would pay even less for organic.

      Reply
  3. Deborah

    Loved this recipe! It was so much better and fresher tasting than the normal teriyaki that I make. I really liked the cauliflower with it (usually make with broccoli). I’m just starting clean eating and am not always quite sure what I can eat-didn’t think I could use soy sauce. I am happy I can. I love your recipes! Tomorrow night I am making stovetop zucchini noodle lasagna-can’t wait:)

    Reply
    • Olena

      Thanks, Deborah! You can read what clean eating is here. You will be surprised how much you can eat. Basically no processed foods and farmed animals.

      Reply
  4. Leticia

    Hi olena,

    Made this for dinner tonight! I followed your recipe as written and it was great! Even my husband ate it! It was sooo good! I’m trying to eat clean (except for restaurant cheat days) and it’s hard to find recipes that are both easy and delicious. Loving your site!

    Reply
    • Olena

      Hi Leticia. Awesome and thank you. I know what you mean. Sometimes I think my recipe is too simple or why is my blog so popular and then after searching for recipes online I realize HOW hard it is to find smth easy and healthy. Like I was looking for vegan chocolate cake recipe, a simple one. OMG good luck to me. I will create my own LOL.

      Reply
  5. ruby

    followed recipe. Extremely bland.Chicken breast did not cook enough in the time recommended. Cook chicken for at least 30 minutes, add extra vinegar,salt,pepper ,sugar for palatabilty

    Reply
    • Olena

      Chicken breast cut into pieces is cooked in 10 minutes. 30 minutes turns chicken into rubber. We do not eat bottled processed sauces so to us this sauce is spot on. Everyone has a different palate depending on what he/she eats day in and day out.

      Reply

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  1.  Teriyaki Chicken & Cauliflower Skillet Recipe – Jessica Armstrong

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