This garlic soy sauce chicken is easy enough for a weeknight, but tastes like something truly special. Super fast and packed with flavor. The chicken thighs are impossibly juicy and tender, while the cauliflower has a nice crisp-tender bite. It’s delicious, slightly spicy and hinted with ginger and garlic. To complete the meal, we boil noodles or make a pot of rice while we cook the chicken. Bonus? It comes together in about 25 minutes. Perfect for busy weeknights when you’re looking for something a little more funky.
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.
RECIPE NOTES
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.
Other Delicious Recipes to Try:
Spicy Garlic Shiitake Noodles
Honey Butter Garlic Chicken
20 minute Beef and Shiitake Noodle Stir-Fry
You need
- 1/2 small cauliflower, cut into florets, then into tiny bite-sized pieces
- 500 g (17.6 oz) boneless, skinless chicken thighs, thinly sliced
- peanut oil
- 2 tbsp corn starch
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 5 scallions, cut into small pieces
- sesame seeds, for serving
- 120 g (4.2 oz) noodles or rice
sauce mix
- 120 ml (1/2 cup) reduced-sodium dark soy sauce
- 3 tbsp toasted sesame oil
- 2 tbsp chili garlic sauce
- 1 tbsp tahini
- 1 tsp sambal, optional
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/4 tsp white pepper
How to
Let me guide you through the recipe with this step-by-step VIDEO.
In a medium bowl, combine the chicken with corn starch and 1 tablespoon oil. Set aside.
Boil the rice, or noodles. Drain, reserving 1/2 cup of cooking water.
In a glass jar, combine the ingredients for the sauce. Shake, set aside.
Heat 3 tablespoons oil in a large 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.
Again, 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 1/2 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!
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Delicious made with tofu instead of chicken…..otherwise followed the recipe.
Thanks so much for trying the recipe Grace! That is so great you enjoyed it!
Had to make my own garlic chili sauce (I was out). Only had ghost peppers in the freezer…..almost killed my husband. Otherwise this was amazing!!!!!
Oh no:) Haha!! So glad you enjoyed the recipe though!