Chicken Cauliflower Stir Fry

This recipe is ready in twenty minutes, for those evenings when the day has run away with you and dinner still needs to happen. There's something almost meditative about cauliflower on a weeknight, that spongy texture that drinks up sauce until every floret becomes its own little reward. Pair it with strips of golden chicken cotelette and a glossy oyster and soy glaze, and voilà, a bowl that tastes like it took an hour but really took twenty minutes.

Servings

This recipe is for 4 servings

Ingredients:

• 1 platter of boneless chicken cotelette, cut into strips

• 1 medium cauliflower, cut into small florets

• 2 tablespoons white vinegar (for washing cauliflower)

• Sunflower oil

• Crushed ginger garlic paste

• Oyster sauce

• RUB Texan Steakhouse Seasoning

• Sesame oil

• 2 tablespoons rice flour (or corn flour)

• Light soy sauce

• 80 milliliters water

  
  

Instructions:

1. Prep the cauliflower: Cut the cauliflower into small, even pieces so it cooks through smoothly. Wash the florets in a mix of 2 tablespoons white vinegar (for washing cauliflower) and water to remove any little worms hiding in it.

   
   

2. Sear the chicken: Heat a pan on high heat and pour in 1 tablespoons sunflower oil. Add the chicken cut into strips, 1 teaspoons crushed ginger garlic paste, 2 tablespoons oyster sauce, one teaspoons of the RUB Texan Steakhouse Seasoning, and 1 teaspoon of sesame oil. Cook, stirring, until the chicken turns golden.

   
   

3. Add the cauliflower: Add the cauliflower florets to the pan along with 1 teaspoons RUB Texan Steakhouse Seasoning. Stir everything together for about 3 minutes 03:00 so the chicken and cauliflower cook evenly. Cauliflower cooks fast, so don't walk away.

   
   

4. Make the sauce: In a bowl, whisk together 2 tablespoons rice flour (or corn flour), 1 tablespoon of oyster sauce, 1 tablespoons light soy sauce, and 80 milliliters water until smooth and lump-free.

   
   

5. Finish and rest: Pour the sauce mixture over the chicken and cauliflower. Lower the heat and stir until the sauce thickens and turns creamy rather than watery. Cover, turn off the heat, and let it rest for 5 minutes 05:00 so the sauce settles into the cauliflower.

   
   
   
   

   

   A little note: the brands I mention are simply what I use in my kitchen. They are suggestions, not requirements. Feel free to use whatever is available to you.

   
   

Watch me make it!

https://video.wixstatic.com/video/ffb22c_5b6a7dde8a5b45128543c7a3bd0a46ea/480p/mp4/file.mp4

Serve and Enjoy!

Spoon over basmati rice and serve hot. Serve it Mauritian style, on white rice with some red chilli paste, or European style with a crispy baguette on the side! It's really up to you.

Notes

Pork is a great substitute for the chicken if you enjoy that meat, and you can swap the oyster sauce for a mushroom-based vegetarian oyster sauce if needed.