by Olena

Teriyaki Chicken and Cauliflower Skillet

by Olena

4.9 from 8 reviews

Teriyaki Chicken and Cauliflower Skillet

I made true healthy 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 homemade teriyaki sauce sans loads of brown sugar.

I love to veg up traditional recipes like chicken and cauliflower curry, shrimp quinoa with asparagus, and roasted cauliflower mac and cheese.

How to Make Teriyaki Chicken and Cauliflower Skillet

soy seasoning, sesame seeds, honey, rice vinegar and green onions  bowl of cubed chicken in marinade

Homemade teriyaki sauce is super easy to make. Technically, this teriyaki 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 soup.

saute cauliflower on skillet

You cook cauliflower al dente. It is very nice to eat firm cooked cauliflower rather than a mush.

mixing teriyaki marinade on chicken

Then coop 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.

cooking chicken on skillet

Add cooked cauliflower, mix, garnish and serve with quinoa or brown rice.

Teriyaki Chicken and Cauliflower Skillet


More Healthy Asian Copycat Recipes to Try


Teriyaki Chicken and Cauliflower Skillet

teriyaki chicken cauliflower skillet

4.9 from 8 reviews

Teriyaki Chicken and Cauliflower is 30 minute healthy stir fry with chicken breast, cauliflower and homemade teriyaki sauce.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 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
  • 1.52 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


  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.

Store: Refrigerate in a glass airtight container for up to 3-4 days.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

33 comments on “Teriyaki Chicken and Cauliflower Skillet

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  1. Loved this recipe! However, I would never use leftover marinade for the sauce. Much safer to make double the amount of marinade, use half of it to marinate the chicken and the other half for the sauce. Absolutely delicious otherwise. I make this recipe at least a few times month.

  2. Family loved this! I usually make chicken teriyaki with sugar and orange juice but really liked switch to honey. Trying to cut down sugar and increase veggies!

  3. Very tasty and easy to make with ingredients that are regularly available at home. It was a hit just the way it is written!

  4. The whole family loved this! My son said it’s a “keeper.” Used coconut aminos as suggested and the sauce was quite tasty. Nice easy clean up too.

  5. Hi, can I substitute another oil for the coconut/avocado oil? Trying to use what I have on hand which is evoo, canola, vegetable, sesame oils! Thanks!

  6. Love this recipe! Added a cup of mushrooms and some green beans to add some color and crunch- was a big hit! Served over brown rice, easy delish dinner, thank you!

  7. One of my favorite go to chicken skillets. This recipe is phenomenal and cooks up like a charm every time. Thank you!

  8. Fantastic recipe! Only things I changed were I used liquid aminos instead of soy and I used pearl cous cous instead of quinoa or brown rice. Whole family loved it.

  9. Never thought of the combo of cauliflower and teriyaki but it really works! Tweaked the recipe to incorporate cooked, shredded chicken – instead of marinating the chicken, I just added the sauce and the chicken to the skillet after sauteeing the cauliflower with sweet
    onion. Topped with fresh snipped chives. Delicious, healthy meal served with leftover quinoa. Thanks!

  10. 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!

    1. 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.

  11. 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:)

  12. 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.

  13. 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!

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