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Teriyaki Chicken and Cauliflower This Teriyaki Chicken and Cauliflower combines juicy chicken, crispy cauliflower, and a sweet and sticky healthy teriyaki sauce. 30 minute dinner that will satisfy all your take out cravings. 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. 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. Notes 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. Be ready: Stir fry means to "cook fast", so make sure all your ingredients are prepped before you begin cooking. Toasted sesame oil: Adds a nice smoky touch to teriyaki sauce but you can skip if you don't have any on hand. Brown sugar: Is more of a traditional ingredient used in teriyaki sauce. Feel free to use it, might have to thin out sauce a bit at the end. Other veggies: Instead of cauliflower, feel free to use broccoli. Also zucchini is great, just cook it slightly less. You want veggies to be al dente.

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INGREDIENTS 1/4 c. honey 1/2 c. low-sodium soy sauce 2 garlic cloves, minced Red pepper flakes 4 boneless pork chops DIRECTIONS Mix together honey, soy sauce, garlic, and red pepper flakes in a large bowl. Add pork chops then cover and refrigerate for at least 30 minutes or up to 2 hours. Heat grill over medium-high heat and cook until seared and cooked through, 8 minutes per side. Let rest 5 minutes before serving.

Cut the garlic ginger and sorghum and make a garlic paste with the help of a mortar Ingredients GARLIC GINGER SORGHUM Method Finely chop the garlic, ginger and sorghum and grind in a mortar or pestle until it becomes a paste.

Easy Honey Garlic Pork Chops Recipe Easy Honey Garlic Pork Chops made simple, with the most amazing and addictive 4-ingredient honey garlic sauce that is so good you’ll want it on everything! Quick and easy to make, your new family favourite pork recipe is here! Prep Time 10 mins Cook Time 12 mins Total Time 22 mins Course: DinnerCuisine: AmericanKeyword: Pork Chops Servings: 4 people Calories: 332kcal Author: Karina Ingredients 4 pork chops bone in or out Salt and pepper, to season 1 teaspoon garlic powder 2 tablespoons olive oil 1 tablespoon unsalted butter 6 cloves garlic, minced 1/4 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) Instructions Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and cooked through (about 4-5 minutes each side). Transfer to a plate; set aside. Reduce heat to medium. Melt butter in the same pan, scraping up any browned bits from the bottom of the pan. Sauté garlic until fragrant (about 30 seconds). Add the honey, water and vinegar. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes), while stirring occasionally. Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred. Garnish with parsley and serve over vegetables, rice, pasta or with a salad. Notes Baked Pork Chops: Preheat oven to 390°F | 200°C. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side -- get them crisp. Remove chops and make your sauce following the recipe above (Step 3). Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness. Broil/grill for 2 minutes to get those caramelised edges! Nutrition Calories: 332kcal | Carbohydrates: 15g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 68mg | Potassium: 337mg | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 1.4mg | Calcium: 18mg | Iron: 0.8mg