Cauliflower Chicken Stir Fry
Marinated chicken (thigh or breast) stir-fried with cauliflower, carrots, and garlic in a savory sauce. A quick and healthy dish that’s perfect over rice or noodles!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless skinless chicken thigh or breast, cut into ½-inch pieces
- 2 teaspoons honey (or sugar)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons cooking oil, separated
- 4 cloves garlic, roughly chopped
- ½ cup carrots, julienned (optional, but recommended)
- 4 cups cauliflower florets (~half of a cauliflower crown)
- ¼ cup chicken broth (or water)
- 1 tablespoon oyster sauce
- Salt, to taste
- Chopped green onions, for garnish (optional)
Instructions
- 1
Prep the CauliflowerIf you're using a whole head of cauliflower, remove the leaves and tough core. Cut into bite-sized florets. Rinse and dry well before cooking.
- 2
Marinate the ChickenIn a bowl, combine chicken with soy sauce, rice vinegar, honey (or sugar), sesame oil, and cornstarch. Mix well and let marinate for at least 30 minutes (or overnight for best results).
- 3
Stir Fry the ChickenHeat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Add the marinated chicken and stir-fry for about 5 minutes until mostly browned. Remove from skillet and set aside.
- 4
Cook the VegetablesIn the same skillet, add the remaining 1 tablespoon of oil. Add cauliflower, carrots, and chicken broth. Cover and steam for 2–3 minutes. Uncover and stir fry until vegetables are desired tenderness (or crispness!)
- 5
Combine & ServeReturn the chicken to the skillet. Add oyster sauce and stir fry for another 1–2 minutes, or until everything is cooked thoroughly. Season with salt to taste. Garnish with chopped green onions.
- 6
ServeRemove from heat and serve hot over steamed rice or noodles.