Teriyaki Chicken and Cauliflower

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

Teriyaki Sauce:

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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