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Teriyaki Chicken And Cauliflower Recipe
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5 from 1 vote

Teriyaki Chicken And Cauliflower

Teriyaki Chicken And Cauliflower - simple to make dish, made with just a few ingredients and loaded with Asian flavors.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main
Cuisine: Asian
Servings: 4

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • Add the remaining oil to the pan.
    Add chicken pieces. Cook for 2 minutes per side, until lightly browned and fully cooked. 
  • 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.
  • Garnish with sesame seeds, green onions and cilantro (optional). Add more sauce, if you'd like.
  • Cook rice, following the directions on the package.
  • Serve chicken and cauliflower over rice.

Nutrition

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