Teriyaki Chicken and Cauliflower Recipe
This Teriyaki Chicken and Cauliflower Recipe combines tender chicken, crispy cauliflower, and sweet and sticky teriyaki sauce.
Servings: 6 servings
Calories: 310kcal
Ingredients
Chicken and Cauliflower:
- 1 1/2 lbs cauliflower chopped into small florets
- 2 lbs boneless & skinless chicken breasts or thighs cut into 1” cubes
- 4 large garlic cloves minced
- 1 tbsp ginger minced
- 2 tbsp oil for frying
- 3 green onion sprigs finely chopped
- 2 tbsp sesame seeds
- Brown rice or quinoa for serving
Teriyaki Sauce:
- 3 tbsp soy sauce I used Bragg’s liquid aminos
- 3 tbsp maple syrup or honey
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
Instructions
- 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 large cast iron skillet (the best for char!) or deep skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add cauliflower and cook for 5 minutes, stirring just a few times to allow char develop. It should be cooked al dente and not mushy. 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.
Notes
- Store: Refrigerate in an airtight container for up to 3-4 days.
- 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. Stir a few times.
- Skillet: I enjoy using a well-seasoned cast iron skillet for this recipe because it gives cauliflower an unbelievable charred flavor. You can also use large deep non-stick skillet or wok. Just keep in mind wok will "steam" veggies more than char, unless you have a very good wok that sears well.
- Toasted sesame oil: Adds a nice smoky touch to teriyaki sauce but you can skip if you don't have any on hand.
Nutrition
Calories: 310kcal | Carbohydrates: 16g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 715mg | Fiber: 3g | Sugar: 9g