Imagine a dish that transforms ordinary chicken and cauliflower into a restaurant-worthy meal that will have your family begging for seconds. This Asian-inspired Teriyaki Chicken and Cauliflower recipe is not just a meal—it's a culinary adventure that combines the perfect balance of savory, sweet, and tender textures. Whether you're a busy home cook or a culinary enthusiast, this recipe promises to deliver maximum flavor with minimal effort, making weeknight dinners both exciting and delicious.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 2 cups cauliflower florets
- 1/4 cup teriyaki sauce
- 2 tbsp olive oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting chicken breast into 1-inch cubes and breaking cauliflower into uniform florets.
- Season chicken cubes with salt and pepper, ensuring even coating.
- Heat olive oil in a large skillet or wok over medium-high heat until oil is shimmering.
- Add minced garlic and ginger to the hot oil, sautéing for 30 seconds until fragrant, being careful not to burn.
- Add chicken cubes to the skillet, spreading them in a single layer to ensure even browning. Cook for 4-5 minutes, stirring occasionally.
- Add cauliflower florets to the skillet, continuing to cook and stir for an additional 3-4 minutes until chicken is golden and cauliflower starts to soften.
- Pour teriyaki sauce over the chicken and cauliflower, stirring to coat all ingredients evenly.
- Reduce heat to medium-low and continue cooking for 3-4 minutes, allowing sauce to thicken and glaze the chicken and vegetables.
- Remove from heat when chicken is fully cooked (internal temperature reaches 165°F) and cauliflower is tender-crisp.
- Let the dish rest for 2-3 minutes before serving to allow sauce to set and flavors to meld.
- Serve hot, optionally garnished with chopped green onions or sesame seeds.
Tips
- For the most flavorful result, marinate your chicken in half the teriyaki sauce for 15-30 minutes before cooking.
- Ensure your skillet or wok is properly heated before adding ingredients to achieve a beautiful golden-brown sear.
- Cut chicken and cauliflower into uniform sizes to guarantee even cooking.
- Don't overcrowd the pan—cook in batches if necessary to allow proper browning.
- Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F.
- For extra crispiness, you can briefly broil the dish for 2-3 minutes after cooking.
- Fresh ginger and garlic make a huge difference in flavor compared to pre-minced versions.
- Garnish with toasted sesame seeds or chopped green onions for added texture and visual appeal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 30g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 85mg
