Teriyaki Chicken and Cauliflower Stew
Yield: Serves 4
Ingredients:
  • 350 g boneless and skinless chicken, cut into 2-inches pieces
  • 1 head cauliflower, cut into florets
  • 2/3 cup teriyaki sauce
  • 1/4 cup mustard
  • 2/3 cups sour cream
  • 6 garlic cloves, minced
  • 1 medium onion, diced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • salt & pepper to taste
Instructions:

Preheat the oven to 370°F.

Place the chicken, cauliflower florets, and onions in an 11 x 8-inch baking dish.

In a bowl, whisk together the teriyaki sauce, mustard, sour cream, garlic, lemon juice, honey, olive oil, 1/2 cup of water, salt, and pepper.

Pour the mixture over the chicken and vegetables, then toss everything to coat evenly.

Bake for 60–70 minutes, or until the chicken and cauliflower are fully cooked, stirring halfway through.

Serve the teriyaki chicken stew warm with rice or crusty bread.

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