Chicken And Cauliflower Stir-Fry
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Light Soy Sauce2 tbsps
Cornstarch1 tbsp
Sesame Oil3 tsp
White Sugar3 tsp
Salt1 tsp
Garlic Powder4 cloves
Garlic (smashed)1 cup
Oyster SauceDirections:
1
Stir 1/4 cup water, soy sauce, 2 tablespoons canola oil, cornstarch, sesame oil, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and garlic powder together in a large glass bowl until smooth
2
Stir chicken into the marinade to coat
3
Cover the bowl with plastic wrap and marinate chicken in the refrigerator for at least 30 minutes to overnight
4
Bring a large pot of lightly salted water to a boil
5
Cook cauliflower florets in boiling water until just barely tender, 3 to 5 minutes
6
Drain cauliflower and immediately immerse in an ice water bath for several minutes until cold to stop the cooking process; drain
7
Heat canola oil in a large wok or skillet over high heat until nearly smoking
8
Add garlic to the hot oil; sprinkle salt over the garlic
9
Cook garlic in hot oil, using a spoon to keep garlic pressed into the oil, until the cloves are dark brown, 2 to 3 minutes
10
Remove and discard garlic cloves
11
Drain chicken and discard marinade
12
Stir chicken into the hot oil and let it cook undisturbed until browned, 3 to 5 minutes
13
Stir chicken
14
Pour 1/2 cup water over the chicken
15
Scrape bottom of wok with the flat edge of a wooden spoon to scrape any browned bits from the bottom of the wok into the liquid
16
Pour cream of mushroom soup and remaining 1/2 cup water over the chicken; stir
17
Add oyster sauce, 3/4 teaspoon sugar, and 3/4 teaspoon salt to the chicken mixture
18
Stir cauliflower with the chicken and coat completely in sauce; cook and stir until the cauliflower is tender and the chicken is no longer pink in the center, 5 to 7 minutes