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!

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• About the ingredients
• How to cook Chicken Cauliflower Stir Fry
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About the ingredients

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

Chicken

For this recipe, you can use either chicken thighs or chicken breast.

• Chicken thighs are juicier and more forgiving, making them a classic choice in many Chinese stir fries.
• Chicken breast works well too if prepared correctly—just be sure to cut it into smaller pieces for quicker, even cooking and marinate for at least 30 minutes (ideally 1 hour or overnight) to keep it tender and flavorful.

For marinating, I like to use the following ingredients:

• Honey – Technically honey or sugar will work. The sweetness helps balance the saltiness of the soy sauce.
• Soy Sauce – This adds a deep umami flavor to the chicken.
• Rice Vinegar – A splash of rice vinegar brightens the marinade and helps tenderize the meat.
• Sesame Oil – For that nutty aroma and added depth.
• Cornstarch – Helps lock in moisture and gives the chicken a velvety texture 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 or breast, cut into ½-inch pieces
• 2 teaspoons honey (or sugar)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch

Rest of Stir Fry:

• 2 tablespoons cooking oil, separated
• 4 cloves garlic, roughly chopped
• ½ cup carrots, julienned (optional, but recommended)
• 1 crown of cauliflower, cut into florets
• ¼ cup chicken broth (or water)
• 1 tablespoon oyster sauce
• Salt, to taste
• Chopped green onions, for garnish (optional)

Prep the Cauliflower
If you're using a whole head of cauliflower, remove the leaves and tough core. Cut into bite-sized florets. Rinse and dry well before cooking.

Marinate the Chicken
In a bowl, combine the chicken with soy sauce, rice vinegar, honey, sesame oil, and cornstarch. Mix well and marinate for at least 30 minutes (or up to overnight for best results).

Stir Fry the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant (about 1 minute). Add the marinated chicken and cook for 5 minutes until mostly browned. Remove from skillet and set aside.

Cook the Vegetables
Add the remaining 1 tablespoon of oil to the same skillet. Add cauliflower, julienned carrots, and chicken broth. Cover and cook for 2-3 minutes to steam slightly. Uncover and stir fry until vegetables are tender-crisp.

Combine & Serve
Return the chicken to the skillet. Add oyster sauce and stir everything together. Stir fry for 1–2 more minutes, or until everything is heated through. Adjust salt to taste. Garnish with green onions if desired.

Serve
Remove from heat and serve hot over steamed rice or noodles!

Notes & Substitutions

• Chicken: This recipe works great with either chicken thighs or chicken breast. Thighs offer more richness and stay juicy, while breast is leaner and tender if marinated longer.
• Vegetables: I added julienned carrots this time for extra sweetness and color. Feel free to swap or add in other stir fry favorites like snow peas, bell peppers, or broccoli.
• Cauliflower: Fresh cauliflower is best for stir frying, but pre-washed florets from the grocery store salad section are a great time saver.

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More Delicious Chicken Stir Fry Recipes

• If you love spicy food you're going to LOVE this Jalapeno Chicken Stir Fry! It was my FAVORITE dish my mom made when I was growing up - so easy to make and so flavorful!
• For any stir fried chicken dish, you have got to marinate! The marinate helps tenderize the meat and flavor it as well! So definitely check out my simple chicken stir fry marinade to make sure all your stir fries are delicious.
• Napa cabbage is a tasty veggie very common in Asian cuisine! Try it with this Chicken Napa Cabbage stir fry! I recommend serving with rice.
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