Indulge in a quick and flavorful meal with this garlic soy sauce chicken — perfect for busy weeknights. Juicy chicken thighs, paired with crisp-tender cauliflower, create a delicious dish with ginger- and garlic-infused hints. The bonus? It takes just 25 minutes to prepare, making it an ideal choice for those looking to add a touch of excitement to their dinner routine.
And the sauce? It’s sticky, super savory and a little spicy. Although you can make it as spicy as you can handle. It’s made with flavor bombs like soy sauce, sesame oil, tahini, chili sauce, ginger and garlic. You’ll love it!
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- You can throw practically any vegetable into the pan instead of the cauliflower, fresh or frozen, and it’ll get cooked in this stunning sauce. You can use broccoli, green beans, carrots or corn.
- Instead of noodles or rice, serve with spiralized zucchini.
- Add nuts for more crunchy textures, like cashews or peanuts.
How to store leftovers garlic soy chicken
- Fridge: Store leftovers refrigerated in an airtight container for up to 1 day.
- Freezer: Leftovers can also be frozen for up to 3 months.
Other Delicious Recipes to Try
Cooking Video
Garlic Soy Chicken with Cauliflower
Quick and flavorful garlic soy sauce chicken with juicy thighs, crisp-tender cauliflower, and a hint of spice. Ready in just 25 minutes, perfect for a fast and delicious weeknight meal.
Ingredients
- ½ cauliflower - cut into florets, then into tiny bite-sized pieces
- 1.1 pounds boneless skinless chicken thighs - thinly sliced
- 5 tbsp peanut oil
- 2 tbsp corn starch
- 4 garlic cloves - minced
- 1 tsp grated ginger
- 5 scallions - cut into small pieces
- 5.5 ounces noodles or rice
- sesame seeds - for serving, optional
Sticky Garlic-Soy Sauce
- ½ cup low sodium soy sauce
- 3 tbsp toasted sesame oil
- 2 tbsp chili garlic sauce
- 1 tbsp tahini
- 1 tsp sambal oelek - optional
- 1 tbsp rice vinegar
- 1 tbsp honey
- ¼ tsp white pepper
Instructions
- In a medium bowl, combine the chicken with corn starch and 1 tablespoon oil. Set aside.
- Boil the rice, or noodles. Drain, reserving ½ cup of cooking water.
- In a glass jar, combine the ingredients for the sauce. Shake well, set aside.
- Heat 1 tablespoons oil in a large non-stick skillet over high heat. When the oil shimmers, add the chicken and brown until crispy, about 5 minutes, stir form time to time. Remove from skillet.
- Heat 3 tablespoons oil in the skillet. Add cauliflower florets, sauté until slightly browned, about 5 minutes. Add chicken back to the skillet. Pour in the sauce mix. Stir in garlic and ginger. Cook over medium heat until the sauce starts to thicken. Add ½ cup cooking water, simmer for 5 minutes over low heat. Stir in the scallions, then remove the skillet from heat.
- Divide the rice or noodles among bowls and top with the chicken and cauliflower. Serve with additional scallions and sesame seeds. Enjoy!
Nutrition
Calories: 538kcalCarbohydrates: 19gProtein: 26gFat: 41gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 122mgSodium: 1688mgPotassium: 656mgFiber: 3gSugar: 8gVitamin A: 250IUVitamin C: 39mgCalcium: 58mgIron: 2mg
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