Do you like chicken stir fries? If so try this Cauliflower Chicken Stir Fry! Marinated chicken stir fried with cauliflower florets in a tasty sauce!

About the ingredients

Here's some tips about the ingredients to make sure your Chinese Chicken and Cauliflower is delicious:

Chicken

For this recipe I recommend you use dark meat instead of white meat. Chicken thighs are juicier and more tender and more often used in Chinese cuisine than Chicken breast.

However, if you do not like chicken thighs, you can use chicken breast. Here are some tips to make it more tender:

• Cut it smaller - this allows faster cooking, even browning, and better sauce absorption!
• Marinade longer - with chicken thighs you can marinade for at least 15 mins and it'll already make a big difference. You can't really do that with chicken breast, so make sure to marinade for at the VERY least 30 minutes (I would aim for at least an hour, or up to over night).

We will be marinating the chicken before we cook it.

I like to use the following ingredients:

• Honey - technically honey or sugar will work, the sweetness will balance out the saltiness of the soy sauce
• Soy Sauce - this is what will add a tasty flavorful to our chicken.
• Sesame oil - the oil will help it cook and plus sesame oil is delicious
• Cornstarch - cornstarch is the best in marinating meat in Chinese food. This is because it coats it so it stays more tender during stir frying.

Cauliflower

When shopping for cauliflower, look for a firm head, the florets should be tightly packed together. Also, check the color of the cauliflower, it shouldn't have any brown or dark spots.

I often do a short cut where I go to the salad section of the grocery store and buy those that are already trimmed and pre-washed to make my dinner prep easier.

When you take it home, refrigerate it as soon as possible. It should stay fresh for a few days or up to a week but keep an eye on it.

Cutting cauliflower in to florets

When you cut in to florets, remove the leaves first, and then cut it in half. Then you can turn it to an angle where you can use your knife and cut out the tough core from the center.

After the core is removed you can break the cauliflower in to smaller pieces. If you have big pieces you can also cut in to smaller pieces with your knife.

How to cook Chicken Cauliflower Stir Fry

First gather your ingredients:

Marinade:

• 1 lb boneless skinless chicken thigh, cut in to ½ inch pieces
• 2 teaspoon honey
• 2 teaspoon sesame oil
• 2 tablespoon soy sauce
• 1 teaspoon cornstarch

Rest of Stir Fry:

• 4 cloves of garlic, roughly chopped
• ¼ cup of chicken broth (or water if you don't have any)
• 2 tablespoon cooking oil, separated
• 1 crown of cauliflower, cut in to florets
• 1 tablespoon oyster sauce
• Salt, to taste

In a small bowl, combine chicken with honey, sesame oil, soy sauce, and cornstarch and allow it to marinade for half hour (up to overnight - the longer the better).

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium high heat. Add chicken and garlic and stir fry for about 5 minutes until it's mostly browned and then remove from heat and set aside.

In the same skillet, add another tablespoon of oil, chicken broth, and cauliflower. Cook on medium heat, covered for 1 minute. Uncover and stir fry until cauliflower is as tender as you prefer.

Combine and serve: Return the chicken to the skillet. Add the oyster sauce and green onions and stir-fry for 1 minute more, or until chicken is cooked thoroughly.

Remove from heat and serve! I recommend with white rice.

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