Teriyaki Chicken and Cauliflower recipe

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.