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Chicken and Cauliflower Stir-Fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Velvety mushroom and oyster sauce coat tender chicken and cauliflower in a rich stir-fry.
Ingredients:
  • 0.25 cup water
  • 3 tablespoons light soy sauce
  • 2 tablespoons canola oil
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1.5 teaspoons white sugar
  • 0.75 teaspoon salt
  • 1 (20 ounce) package skinless, boneless chicken thighs, sliced
  • 1 head cauliflower, cut into florets
  • 0.25 cup canola oil for frying, or as needed
  • 4 cloves garlic, smashed
  • 1 cup water, or to taste, divided
  • 1 (10.75 ounce) can cream of mushroom soup (such as Campbell's®)
  • 0.25 cup oyster sauce
  • 0.75 teaspoon white sugar
Instructions:
  • Combine 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 in a large glass bowl until smooth. Add chicken to the marinade, ensuring it's well coated. Cover with plastic wrap and refrigerate for 30 minutes to overnight.
  • 1. Bring a pot of lightly salted water to a lively boil. Cook cauliflower florets until they are just tender, for 3 to 5 minutes. Drain the cauliflower and plunge them into an ice water bath to quickly cool them down and stop the cooking process. Drain well before using.
  • In a large wok or skillet, heat canola oil over high heat until it's almost smoking. Add garlic, sprinkle salt over it, and cook for 2 to 3 minutes, pressing the cloves into the oil with a spoon until they are dark brown. Discard the garlic cloves.
  • After draining the chicken and discarding the marinade, sear the chicken in hot oil until browned, about 3 to 5 minutes. Pour 1/2 cup water over the chicken and deglaze the wok by scraping the browned bits into the liquid using a wooden spoon.
  • Drizzle cream of mushroom soup and the remaining 1/2 cup of water over the chicken, then mix well. Sprinkle oyster sauce, 3/4 teaspoon of sugar, and 3/4 teaspoon of salt over the chicken mixture. Stir in cauliflower until fully coated in the sauce. Cook and stir until the cauliflower is tender and the chicken is cooked through, approximately 5 to 7 minutes.

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