I kid you not… I GOBBLED up every single crumb, after I took my first bite of this amazing dish! So healthy too! Who says eating clean can’t be yummy? #CLEANEATING I made sure to save some for my husband and little one too, don’t worry! 😉 Normally, I don’t like cauliflower, at all, but I loved it in this recipe. Maybe it’s starting to grow on me? My husband enjoyed this meal too, and so did my little one!
I got the recipe from HERE, and followed it pretty much to a T… or however they say it?
2 lbs boneless & skinless chicken breasts, cut into 1” cubes
6 tbsp Tamari or regular soy sauce
4 tbsp raw or organic honey
1 tbsp rice vinegar
2 small garlic cloves, crushed
1.5 – 2 lbs cauliflower, chopped into small florets (I used 2 lbs)
2 tbsp coconut or avocado oil, divided (I used coconut oil & didn’t use as much)
1/2 cup water
1 tbsp cornstarch, organic
3 green onion sprigs, finely chopped
2 tbsp sesame seeds
Brown rice or quinoa, for serving (I used brown rice)
Cook brown rice or quinoa as per package instructions. In a medium bowl, add 3 tbsp soy sauce, 3 tbsp honey, rice vinegar and garlic; whisk to combine. Add chicken and mix well to coat. Let marinate while chopping cauliflower and up until cooking it. Preheat large non-stick wok or deep skillet on medium heat and swirl 1 tbsp of oil to coat. Add cauliflower, cover and cook for 5 minutes, stirring occasionally. It should be cooked al dente and not mushy. Transfer to a large bowl. Return wok to the stove and swirl remaining 1 tbsp of oil. Using a large spoon, scoop chicken from marinade pressing the spoon to the side of a bowl and draining marinade into the bowl (we will be using it shortly, do not discard) and adding chicken to a skillet. Reserve marinade, cover chicken and let it cook for 5 minutes, stirring occasionally. To the bowl with marinade, add remaining 3 tbsp soy sauce, 1 tbsp honey, water and cornstarch; whisk well. Add to the wok with chicken and stir. Cover, reduce heat to low and let cook for about 10 minutes or until sauce has thickened. Remove from heat, add previously cooked cauliflower and stir. Sprinkle with green onions and sesame seeds. Serve hot with brown rice or quinoa.