Cauliflower Chicken Stir Fry
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
- Heat a large skillet or wok over high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
- In a bowl, whisk together soy sauce, honey, sesame oil, and cornstarch slurry. Set aside.
- Add chicken to the hot pan and cook for 5 to 7 minutes until golden and cooked through. Remove and set aside.
- 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.
- 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.
- Stir in green onions and sprinkle with sesame seeds if using.
- 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.
Find it online: https://tastyze.com/cauliflower-chicken-stir-fry/