Chicken and Cauliflower Stir-Fry
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Ingredients for - Chicken and Cauliflower Stir-Fry

1. Water - ¼ cup
2. Light soy sauce - 3 tablespoons
3. Canola oil - 2 tablespoons
4. Cornstarch - 2 tablespoons
5. Sesame oil - 1 tablespoon
6. White sugar - 1 ½ teaspoons
7. Salt - ¾ teaspoon
8. Garlic powder - ½ teaspoon
9. Skinless, boneless chicken thighs, sliced - 1 (20 ounce) package
10. Cauliflower, cut into florets - 1 head
11. Canola oil for frying, or as needed - ¼ cup
12. Garlic, smashed - 4 cloves
13. Water, or to taste, divided - 1 cup
14. Cream of mushroom soup (such as Campbell's®) - 1 (10.75 ounce) can
15. Oyster sauce - ¼ cup
16. White sugar - ¾ teaspoon
17. Salt - ¾ teaspoon

How to cook deliciously - Chicken and Cauliflower Stir-Fry

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.