This Chicken and Cauliflower Stir-Fry is a colorful and tasty dish that comes together in no time! With juicy chicken pieces and crunchy cauliflower, it’ll fill your plate with goodness.
Don’t be surprised if you find yourself adding a few extra veggies; it’s just that kind of dish! I love serving it over rice or noodles for a hearty meal—yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this stir-fry because they cook quickly and stay tender. If you’re looking for a healthier option, you can use chicken thighs, which have a richer flavor, or even tofu for a vegetarian twist.
Cauliflower: Cauliflower gives a nice crunch and absorbs flavors well. If you’re not a fan, you could use broccoli or snap peas for a different texture and taste.
Green Beans: Fresh green beans add a lovely snap. If they’re not available, snap peas or bell pepper strips can work too. Make sure to cut them to similar sizes as the other veggies for even cooking.
Oyster Sauce: This adds umami and depth. If you’re avoiding shellfish, try using hoisin sauce or a soy sauce alternative for a similar flavor.
Chili Flakes: If you prefer a milder dish, you can leave these out or reduce the amount. Alternatively, use fresh ginger for flavor without adding heat.
How Do You Get the Chicken Just Right?
Cooking the chicken perfectly makes a big difference. Start by slicing it thinly—this helps it cook faster and stay juicy. Heat your oil until it’s shimmering before adding the chicken, which seals in moisture.
- Season well with salt and pepper, and don’t overcrowd the pan—otherwise, it will steam instead of sear.
- Cook on medium-high heat for about 5-6 minutes, stirring frequently until it’s golden brown. Remove it and let it rest before adding back into the stir-fry.
Chicken and Cauliflower Stir-Fry
Ingredients You’ll Need:
For the Stir-Fry:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups cauliflower florets
- 1 cup green beans, trimmed and cut in half
- 1/2 cup yellow bell pepper, thinly sliced
- 1/2 cup onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp vegetable oil (or any neutral oil)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp chili flakes or fresh chopped chili (optional for heat)
- 1/4 cup fresh cilantro or parsley, chopped
- Salt and black pepper, to taste
How Much Time Will You Need?
This Chicken and Cauliflower Stir-Fry takes about 10 minutes of prep time and another 15 minutes of cooking time, totaling about 25 minutes. It’s a quick, delicious meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil is hot, add the sliced chicken. Season with a sprinkle of salt and pepper. Stir-fry for about 5-6 minutes, or until the chicken is golden and fully cooked. Once done, remove the chicken from the skillet and set it aside.
2. Add Aromatics:
In the same skillet, add the remaining tablespoon of oil. Throw in the minced garlic and ginger, stirring for about 30 seconds until they’re fragrant, but be careful not to burn them!
3. Stir-Fry the Veggies:
Next, add the cauliflower florets and green beans to the skillet. Keep stirring for about 4-5 minutes. You want them to soften just a bit while still being crunchy.
4. Add More Color:
Now it’s time to add the sliced onions and yellow bell peppers. Continue to stir-fry everything together for another 2-3 minutes, mixing well.
5. Combine and Flavor:
Return the cooked chicken to the pan. Pour in the soy sauce and, if you’re using it, the oyster sauce. Toss everything together well. If you like a bit of heat, sprinkle in the chili flakes. Cook for another 2 minutes until everything is heated through and well combined. Taste and adjust the seasoning if necessary.
6. Serve and Enjoy:
Finally, remove the skillet from the heat. Sprinkle freshly chopped cilantro or parsley on top for added freshness. Serve the stir-fry immediately over steamed rice or noodles if you like—it’s delicious!
Can I Use Different Vegetables in This Stir-Fry?
Absolutely! Feel free to swap out vegetables based on your preferences or what you have on hand. Broccoli, bell peppers, carrots, or snap peas would all work well. Just make sure to cut them into similar sizes for even cooking.
Can I Use Chicken Thighs Instead of Breasts?
Yes, chicken thighs are a great alternative! They tend to be juicier and more flavorful. Just chop them into similar bite-sized pieces and adjust the cooking time as needed, cooking until they reach an internal temperature of 165°F (75°C).
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or a skillet over low heat, adding a splash of water or broth to keep the dish moist.
Can I Make This Recipe Gluten-Free?
Yes! Simply substitute the soy sauce with a gluten-free soy sauce or tamari. You can also use coconut aminos for a slightly sweeter flavor without gluten.