- 1
Ingredients
- 1 small head cauliflower, cored, cut into small florets
- 2 tablespoons honey
- 2 tablespoons hot sauce such as sriracha
- 1/4 cup low-sodium chicken broth
- 1 teaspoon cornstarch
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into strips
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 3 scallions, white and pale green parts finely chopped, dark green parts sliced
- 2 cups cooked rice, optional
Preparation
Step 1
1. Place cauliflower in a dish, sprinkle with 2 Tbsp. water and microwave on high until tender, 3 to 4 minutes. In a small bowl, whisk together honey, hot sauce, broth, cornstarch, 2 Tbsp. soy sauce and 2 Tbsp. rice vinegar.
2. In a large skillet or wok, warm 2 Tbsp. oil over high heat. In a bowl, toss chicken with remaining 1 Tbsp. soy sauce and 1 Tbsp. rice vinegar. Stir-fry until chicken is no longer pink. Transfer to a clean bowl.
3. Add remaining 1 Tbsp. oil to skillet. Stir-fry garlic, ginger and white and pale green parts of scallions until fragrant, about 30 seconds. Return chicken to skillet with cauliflower and sauce. Cook, stirring, until sauce thickens, 2 to 3 minutes. Sprinkle dark green scallion bits on top. Serve on rice, if desired.
Nutritional Information
Amount per serving
Calories:
295
Fat:
14g
Saturated fat:
2g
Protein:
27g
Carbohydrate:
18g
Fiber:
2g
Cholesterol:
80mg
Sodium:
1109mg
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