Cauliflower Chicken

Tuesday 11th September 2018

Cauliflower Chicken



3/4 pound skinless, boneless chicken breasts, cut into small cubes

6 tablespoons soy sauce, divided

1 tablespoon brown sugar

2 teaspoons sesame oil, divided

1 teaspoon cornstarch

3 tablespoons vegetable oil

5 scallions, chopped, light and dark green parts separated

4 garlic cloves, minced

900 grams cauliflower rice

1 (1 1/2 inch) piece fresh ginger, grated

1 teaspoon kosher salt

1 1/2 cups frozen peas and carrots

2 eggs, beaten

1/2 cup finely diced fresh pineapple

1/4 cup chopped peanuts (optional)

1 tablespoon rice vinegar

Method of Preparation


Stir chicken, 1 tablespoon soy sauce, brown sugar, 1 teaspoon sesame oil, and cornstarch together in a large bowl.

Heat a wok or large saucepan over high heat. Swirl in 1 tablespoon vegetable oil. Spread chicken mixture in a single layer over the surface of the wok; cook for 1 minute. Flip and toss chicken. Spread out again; cook and stir for 2 minutes more. Transfer chicken to a plate.

Heat remaining 2 tablespoons vegetable oil in the wok over medium heat. Add light green part of the scallions, garlic, and ginger; cook and stir until fragrant and softened, 1 to 2 minutes.

Stir 4 tablespoons soy sauce, cauliflower rice, and 1/2 teaspoon salt into the wok. Cook until cauliflower starts to crisp, about 3 minutes. Stir peas and carrots into the wok. Cook, stirring occasionally, until warmed through, about 5 minutes.

Make a well in the center of the wok; pour in beaten eggs. Stir eggs with a spatula until scrambled, about 2 minutes. Stir in chicken, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, dark green parts of the scallions, pineapple, peanuts, and rice vinegar.

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