Go Back
+ servings
Servings: 4

Teriyaki Chicken And Cauliflower

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Teriyaki Chicken And Cauliflower - simple to make dish, made with just a few ingredients and loaded with Asian flavors.
Teriyaki Chicken And Cauliflower Recipe
5 from 1 vote
Leave a Review »


  • 1 lb boneless skinless chicken breast, cut into small pieces
  • 1 1/2 cups P.F. Chang's® Home Menu Teriyaki Sauce (divided)
  • 2 tbsp vegetable oil (divided)
  • 3 cups cauliflower florets
  • 1 cup chopped zucchini
  • 1/2 cup grated carrot
  • 2 tbsp chopped green onions
  • 2 tsp sesame seeds (optional)
  • 2 tsp chopped cilantro (optional)
  • 1/4 tsp black pepper (optional)
  • 1/4 tsp salt (optional)
  • 1 cup brown rice


  1. Place pieces of chicken in a bowl. 

    Add 2/3 of the P.F. Chang's® Home Menu Teriyaki Sauce and let it marinate, until you prepare the vegetables.

  2. Heat 1 tbsp vegetable oil in a large pan over medium heat.

    Add cauliflower, cook for 5 minutes, stirring frequently, until it is starting to brown and get a little tender. Do not overcook.

  3. Add zucchini and carrot. Cook for 4-5 more minutes, stirring frequently. Season with salt and pepper. Transfer to a bowl. Set aside, until you cook the chicken.

  4. Add the remaining oil to the pan.

    Add chicken pieces. Cook for 2 minutes per side, until lightly browned and fully cooked. 

  5. Add vegetables back to the pan.

    Add the remaining teriyaki sauce. Stir to evenly coat chicken and vegetables in the sauce. Cook for 2 more minutes.

  6. Garnish with sesame seeds, green onions and cilantro (optional). Add more sauce, if you'd like.

  7. Cook rice, following the directions on the package.

  8. Serve chicken and cauliflower over rice.

Course: Main
Cuisine: Asian

Nutrition Information

Calories: 487, Fat: 11g, Saturated Fat: 6g, Cholesterol: 72mg, Sodium: 4309mg, Potassium: 1146mg, Carbohydrates: 59g, Fiber: 4g, Sugar: 18g, Protein: 36g, Vitamin A: 2800%, Vitamin C: 44.6%, Calcium: 75%, Iron: 3.6%