Teriyaki Chicken and Cauliflower Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender chicken and roasted cauliflower coated in a glossy, sweet-savory teriyaki glaze. Served over rice and garnished with sesame seeds, this dish is bright and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 lbs cauliflower (chopped into small florets)
- 2 lbs boneless & skinless chicken breasts or thighs (cut into 1” cubes)
- 4 large garlic cloves (minced)
- 1 tbsp ginger (minced)
- 2 tbsp oil
- 3 green onion sprigs (finely chopped)
- 2 tbsp sesame seeds
- Brown rice or quinoa (for serving)
- 3 tbsp soy sauce (I used Bragg’s liquid aminos)
- 3 tbsp maple syrup or honey
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1044mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1285mg
- Calcium
- 91mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1044MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.