Best 2 Chicken And Cauliflower Stir Fry Recipes

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Embark on a culinary adventure with our tantalizing Chicken and Cauliflower Stir-Fry, a delectable dish that harmonizes the succulent flavors of chicken, the earthy notes of cauliflower florets, and a vibrant symphony of vegetables. This stir-fry extravaganza presents a delightful medley of textures and colors, promising an explosion of flavors in every bite. Accompanying this main course are two irresistible side dishes: a refreshing Cucumber Salad boasting crisp cucumbers bathed in a tangy dressing, and a comforting Vegetable Fried Rice brimming with an array of colorful and nutritious vegetables. These accompaniments perfectly complement the star of the show, elevating your dining experience to new heights of culinary bliss.

Let's cook with our recipes!

CHICKEN AND CAULIFLOWER STIR-FRY



Chicken and Cauliflower Stir-Fry image

A delicious mix of East meets West. Tasty, marinated chicken slices tossed with fresh cauliflower in a creamy mushroom sauce. Perfect over steamed rice. For best results, marinate the chicken overnight or at least 1/2 hour before cooking. This is a family-favorite from my kitchen to yours. Enjoy!

Provided by Darling

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 6

Number Of Ingredients 17

¼ cup water
3 tablespoons light soy sauce
2 tablespoons canola oil
2 tablespoons cornstarch
1 tablespoon sesame oil
1 ½ teaspoons white sugar
¾ teaspoon salt
½ teaspoon garlic powder
1 (20 ounce) package skinless, boneless chicken thighs, sliced
1 head cauliflower, cut into florets
¼ cup canola oil for frying, or as needed
4 cloves garlic, smashed
1 cup water, or to taste, divided
1 (10.75 ounce) can cream of mushroom soup (such as Campbell's®)
¼ cup oyster sauce
¾ teaspoon white sugar
¾ teaspoon salt

Steps:

  • Stir 1/4 cup water, soy sauce, 2 tablespoons canola oil, cornstarch, sesame oil, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and garlic powder together in a large glass bowl until smooth. Stir chicken into the marinade to coat. Cover the bowl with plastic wrap and marinate chicken in the refrigerator for at least 30 minutes to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in boiling water until just barely tender, 3 to 5 minutes. Drain cauliflower and immediately immerse in an ice water bath for several minutes until cold to stop the cooking process; drain.
  • Heat canola oil in a large wok or skillet over high heat until nearly smoking. Add garlic to the hot oil; sprinkle salt over the garlic. Cook garlic in hot oil, using a spoon to keep garlic pressed into the oil, until the cloves are dark brown, 2 to 3 minutes. Remove and discard garlic cloves.
  • Drain chicken and discard marinade. Stir chicken into the hot oil and let it cook undisturbed until browned, 3 to 5 minutes. Stir chicken. Pour 1/2 cup water over the chicken. Scrape bottom of wok with the flat edge of a wooden spoon to scrape any browned bits from the bottom of the wok into the liquid.
  • Pour cream of mushroom soup and remaining 1/2 cup water over the chicken; stir. Add oyster sauce, 3/4 teaspoon sugar, and 3/4 teaspoon salt to the chicken mixture. Stir cauliflower with the chicken and coat completely in sauce; cook and stir until the cauliflower is tender and the chicken is no longer pink in the center, 5 to 7 minutes.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 14.8 g, Cholesterol 64.4 mg, Fat 17.4 g, Fiber 2.5 g, Protein 21.2 g, SaturatedFat 3.2 g, Sodium 1341.3 mg, Sugar 4.7 g

STIR-FRIED CHICKEN WITH BROCCOLI OR CAULIFLOWER



Stir-Fried Chicken with Broccoli or Cauliflower image

This is the model recipe for making stir-fried chicken with firm vegetables, those that must be parboiled before stir-frying. The extra step sometimes saves time and always helps you pinpoint doneness. But if you want to cook everything in one pan, cut the broccoli into small bits (1/2 inch or so) and start the recipe at Step 2. Serve with white or brown rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 cups white rice
Salt and pepper
1/2 head broccoli or cauliflower, cut into 1-inch slices
4 tablespoons good-quality peanut or vegetable oil
1 onion, diced
1 to 2 tablespoons grated or chopped fresh ginger
4 cloves garlic, chopped (about 2 tablespoons)
1 pound boneless chicken breasts or thighs, cut into 1/2-to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
4 scallions, white and light green parts only, chopped (about 1/2 cup), plus more for garnish
1/2 cup chicken or vegetable stock, white wine or water

Steps:

  • Add the rice to a small saucepan and rinse until the water is no longer cloudy. Add enough water to cover the rice by 1 inch and add a pinch of salt. Bring to a boil over high heat, then simmer until "craters" form in the rice, about 10 minutes. Lower the heat all the way and cover until ready to serve.
  • Bring a large pot of water to a boil, salt it and cook the broccoli until it just loses its rawness, 8 to 10 minutes. Drain, then run under cold water to stop the cooking. Chop into bite-size pieces.
  • Put a large skillet over high heat. Add 2 tablespoons oil, swirl it around and immediately add the onions, ginger and garlic and cook until the onion begins to brown and the garlic is fragrant, about 5 minutes. Remove the onion mixture to a plate. Add 1 tablespoon oil to the pan, then add the broccoli in an even layer and cook until it begins to brown, tossing occasionally, 3 to 5 minutes. Remove the broccoli to the plate with the onion mixture.
  • Add the remaining 1 tablespoon oil to the pan, then add the chicken. Raise the heat to high, stir the chicken once, and let it sit for 1 minute before stirring again. Continue cooking, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes.
  • Return the vegetables to the pan and toss once or twice. Add the soy sauce and scallions and toss again. Sprinkle with salt and pepper, then add the stock and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you've scraped up all the bits of chicken, about 30 seconds. Garnish with more scallions and serve over the rice.

Tips:

  • Mise en place: Before you start cooking, make sure all your ingredients and tools are prepped and ready to go. This will help you stay organized and avoid scrambling during the cooking process.
  • Choose the right chicken: For this recipe, boneless, skinless chicken thighs or breasts work best. They're flavorful and tender, even after being cooked quickly in a stir-fry.
  • Cut your vegetables evenly: This will help them cook evenly and look more appealing in the final dish.
  • Use a high-quality stir-fry sauce: A good stir-fry sauce will make all the difference in the flavor of your dish. Look for a sauce that is flavorful, slightly sweet, and slightly salty.
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of stir-fry, and they won't get that nice caramelized flavor.
  • Cook the chicken and vegetables in batches if necessary: If you have a small pan, you may need to cook the chicken and vegetables in batches. Just be sure to add them back to the pan before serving so they can all heat through.
  • Serve immediately: Stir-fries are best served hot and fresh. So, once you're finished cooking, serve it right away.

Conclusion:

This chicken and cauliflower stir-fry is a quick, easy, and healthy meal that's perfect for a busy weeknight. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So, next time you're looking for a delicious and healthy dinner option, give this stir-fry a try. You won't be disappointed!

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