Teriyaki Chicken & Cauliflower

This Teriyaki Chicken and Cauliflower combines tender chicken, crispy cauliflower, and sweet and sticky teriyaki sauce. It’s a low carb dinner recipe that is simple to make in only 30 minutes!

Chicken and Cauliflower: Cauliflower Boneless & skinless chicken breasts or thighs Garlic cloves Ginger Oil Green onions Sesame seeds Brown rice or quinoa for serving Teriyaki Sauce: Soy sauce Maple syrup or honey Rice vinegar Toasted sesame oil Cornstarch

Ingredients You Need

Cook brown rice or quinoa as per package instructions. Prep and chop all veggies and meat. Stir fry happens fast.


In a medium bowl, add soy sauce, maple syrup, rice vinegar, toasted sesame oil and cornstarch. Whisk until combined and set aside.


Preheat skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add cauliflower and cook for 5 minutes, stirring a few times to develop a char. Transfer to medium bowl and set aside.


Return skillet to the stove and swirl remaining 1 tbsp of oil. Add chicken, garlic and ginger; cook for 7 minutes, stirring just a few times to allow char develop.


Give teriyaki sauce a whisk, pour over chicken, stir and cook for 1 minute or until thickened.


Add previously cooked cauliflower, stir and let simmer for 1 more minute, continuing to stir to coat veggies and meat in sauce. Turn off heat.


Sprinkle with green onion and sesame seeds. Serve hot with brown rice or quinoa.



Refrigerate in an airtight container for up to 3-4 days. Or freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. Reheat in a pot with a splash of water or broth, simmering on low while covered.

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