Chicken Teriyaki & Cauliflower

INGREDIENTS 

• 800grs chicken breasts, cut into 1” cubes
• 6 tbsp light soy sauce
• 4 tbsp honey
• 1 tbsp rice vinegar
• 2 small garlic cloves, crushed
• 600grs cauliflower, chopped into small floret
• 1 medium size boiled potato (optional)
• 2 tbsp coconut oil
• 1/2 cup water
• 1 tbsp cornstarch
• 2 tbsp sesame seeds

DIRECTIONS

1. Boiled the Potato
2. 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.
3. Preheat a large non-stick wok or deep skillet on a medium heat with 1 tbsp of oil to coat. Add cauliflower, cover and cook for 5 minutes, stirring occasionally. Transfer to a large bowl.
4. Return wok to the stove and add 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, ) and adding chicken to a skillet. Reserve marinade, cover chicken and let it cook for 5 minutes, stirring occasionally.
5. To the bowl with marinade, add remaining 3 tbsp soy sauce, 1 tbsp honey, water and cornstarch; whisk well. Add to the wok or pan 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 potato. Sprinkle with sesame seeds and serve. 

Enjoy !!

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