Teriyaki Chicken and Cauliflower Stew
Teriyaki Chicken and Cauliflower Stew is the perfect one-pot comfort meal, made with tender chicken breast, fresh cauliflower florets, a savory-sweet teriyaki sauce, mustard, honey, and sour cream. This easy to make stew is both healthy and delicious.
Serve it warm over Persian Rice, quinoa, or alongside crusty bread for a satisfying dinner any night of the week.
Yield: Serves 4
- 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
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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