Something different for a nice weekday meal! This Teriyaki Chicken and Cauliflower combines juicy chicken, crispy cauliflower and cashews, and a sweet and sticky healthy teriyaki sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Chicken and Cauliflower:
1 1/2 lbs cauliflower chopped into small florets
2 lbs boneless & skinless chicken breasts or thighs cut into 1” cubes, smaller the better
4 large garlic cloves minced
1 tbsp ginger minced
2 tbsp olive oil
1 tbsp sesame seeds
¼ cup toasted cashews
Brown or white rice
6 tbsp soy sauce I used Bragg’s liquid aminos
6 tbsp maple syrup or honey
4 tbsp rice vinegar
2 tsp toasted sesame oil
1-1 1/2 tbsp cornstarch
Cook brown rice or white rice per package instructions or in a rice cooker. Prep the chicken and chop all veggies.
In a medium bowl, add soy sauce, agave, rice vinegar, toasted sesame oil and cornstarch. Whisk until combined and set aside.
Preheat large skillet on medium-high heat and swirl 1 tbsp of oil to coat. Add cauliflower and cook for 5 -7 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. If it gets to thick, add 1-2 tablespoons of chicken broth to get it to the consistence of your liking.
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 sesame seeds and cashews. Serve hot with brown or white rice.
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