Teriyaki Chicken and Cauliflower Skillet
Try this Teriyaki Chicken and Cauliflower Skillet recipe, or contribute your own.
Try this Teriyaki Chicken and Cauliflower Skillet recipe, or contribute your own.
- 1/2 cup water
- 1 tbsp rice vinegar
- 2 tbsp sesame seeds
- 2 lbs boneless & skinless chicken breasts cut into 1†cubes
- 6 tbsp soy sauce divided (i used bragg’s)
- 4 tbsp raw honey divided
- 2 small garlic cloves crushed
- 1.5 - 2 lbs cauliflower chopped into small florets
- 2 tbsp coconut or avocado oil divided
- 1 tbsp cornstarch organic
- 3 green onion sprigs finely chopped
- brown rice or quinoa for serving
- Carbohydrate 83.4319000018486 g
- Cholesterol 526.1671492 mg
- Fat 29.1622907760009 g
- Fiber 4.57800006450766 g
- Protein 216.495756466004 g
- Saturated Fat 5.50392964200015 g
- Serving Size 1 1 recipe (1171g)
- Sodium 603.860081005683 mg
- Sugar 78.853899937341 g
- Trans Fat 3.787929642 g
- Calories 1487 calories
Step-by-step
- Cook brown rice or quinoa as per package instructions.
- In a medium bowl, add 3 tbsp soy sauce, 3 tbsp honey, rice vinegar and garlic; whisk to combine.
- Add chicken and mix well to coat.
- Let marinate while chopping cauliflower and up until cooking it.
- Preheat large non-stick wok or deep skillet on medium heat and swirl 1 tbsp of oil to coat.
- Add cauliflower, cover and cook for 5 minutes, stirring occasionally. It should be cooked al dente and not mushy.
- Transfer to a large bowl.
- Return wok to the stove and swirl remaining 1 tbsp of oil.
- Using a large spoon, scoop chicken from marinade pressing the spoon to the side of a bowl and draining marinade into the bowl (we will be using it shortly, do not discard) and adding chicken to a skillet.
- Reserve marinade, cover chicken and let it cook for 5 minutes, stirring occasionally.
- To the bowl with marinade, add remaining 3 tbsp soy sauce, 1 tbsp honey, water and cornstarch; whisk well.
- Add to the wok with chicken and stir.
- Cover, reduce heat to low and let cook for about 10 minutes or until sauce has thickened.
- Remove from heat, add previously cooked cauliflower and stir.
- Sprinkle with green onions and sesame seeds.
- Serve hot with brown rice or quinoa.
Teriyaki Chicken and Cauliflower Skillet: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending laundry pile, whipping up something from scratch often seems impossible. But let me tell you, this Teriyaki Chicken and Cauliflower Skillet recipe is a game-changer. It's quick, easy, incredibly flavorful, and leaves me feeling satisfied without the guilt of a heavy, processed meal. The best part? It's flexible enough to adapt to what I have on hand, and the leftovers are just as delicious the next day, perfect for a quick lunch.
I stumbled upon this recipe while searching for healthy weeknight dinners that wouldn't require hours in the kitchen. Initially, I was hesitant. I’m not exactly a culinary expert, and the thought of perfectly balancing sweet and savory flavors in a skillet seemed daunting. But I’m so glad I took the leap! The instructions are incredibly straightforward and the outcome? A symphony of flavors that even my picky eaters devour. The tender chicken, perfectly crisp-tender cauliflower, and that luscious teriyaki glaze… it’s a flavor explosion in every bite.
What makes this recipe so special? It's the combination of sweet and savory. The teriyaki sauce is the star of the show, beautifully balancing the richness of the chicken with the slight bitterness of the cauliflower. The addition of garlic adds a depth of flavor that elevates the entire dish. And it’s incredibly versatile. Feel free to add other vegetables, like broccoli or bell peppers, to make it your own. Some nights, I throw in some snap peas or sliced carrots for extra nutrients and color. The beauty lies in its simplicity – a few key ingredients combine to create a culinary masterpiece that’s both visually appealing and utterly delicious.
Beyond the Dinner Table: This Teriyaki Chicken and Cauliflower Skillet is more than just a weeknight dinner; it’s a testament to the power of simple, healthy cooking. It's a reminder that even amidst the chaos of daily life, nourishing ourselves and our families with flavorful, wholesome food is not only possible but essential. It's a source of pride, knowing that I'm providing my family with a meal that's both delicious and good for them. And, honestly, the satisfaction of creating a delicious meal from scratch, in a short amount of time, is a feeling that can’t be beat.
This recipe has quickly become a staple in our household, a go-to when time is tight but flavor is desired. It's a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It’s a reminder that even amidst the busyness of life, we can still prioritize nourishing ourselves and our families with delicious, wholesome meals. So, give it a try and experience the joy of a flavorful, healthy dinner that doesn't sacrifice taste or convenience.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the teriyaki sauce for a little heat.
- Add some protein: Toss in some shrimp or tofu along with the chicken for a more substantial meal.
- Get creative with veggies: Experiment with different vegetables like broccoli, bell peppers, or snow peas.
- Make it a bowl: Serve the chicken and cauliflower over a bed of rice or quinoa for a complete and satisfying meal.
- Meal prep friendly: Prepare the chicken and cauliflower ahead of time and store them separately in the refrigerator. Combine and reheat when ready to serve.
Don't be afraid to experiment and make this recipe your own! Enjoy!
