Print

Cauliflower Chicken Stir Fry

Cauliflower Chicken Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and savory stir fry featuring tender chicken, golden cauliflower, and colorful veggies tossed in a flavorful soy-garlic sauce. Perfect for weeknights.

Ingredients

Scale
  • 3 cups cauliflower florets
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 cup carrots, julienned
  • 4 green onions, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 tablespoons vegetable oil
  • Sesame seeds (optional, for garnish)

Instructions

  1. Heat a large skillet or wok over high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
  2. In a bowl, whisk together soy sauce, honey, sesame oil, and cornstarch slurry. Set aside.
  3. Add chicken to the hot pan and cook for 5 to 7 minutes until golden and cooked through. Remove and set aside.
  4. In the same pan, add the remaining oil. Stir fry garlic and ginger for 30 seconds. Add cauliflower and carrots, cook for 5 to 6 minutes until tender but crisp.
  5. Return the chicken to the pan. Pour in the sauce and toss everything together. Cook for 2 to 3 more minutes until the sauce thickens and coats the ingredients.
  6. Stir in green onions and sprinkle with sesame seeds if using.
  7. Serve hot over rice or noodles.

Notes

  • Prep all ingredients ahead as stir fries cook quickly.
  • Adjust sweetness or spice by tweaking the sauce to your taste.
  • Use tamari for a gluten-free version.