Greg DuPree
Active Time
35 Mins
Total Time
35 Mins
Serves 4

This dish boasts all the flavor of takeout but with fresher veggies and no greasy fried chicken in sight. Replacing some of the chicken with cauliflower gives the meal vitamins C and K, not to mention an irresistible caramelized nuttiness. For a spicier supper, replace some of the ketchup with sriracha.

How to Make It

Step 1

Bring 8 cups water to a boil over high. Add rice, and cook, stirring occasionally, until tender, 22 to 23 minutes. Drain.

Step 2

Meanwhile, whisk together ketchup, soy sauce, vinegar, honey, cornstarch, and 1/4 cup water in a small bowl until smooth.

Step 3

Place cauliflower and 2 tablespoons water in a medium microwavable bowl. Cover tightly with plastic wrap, and microwave on High until softened, but not fully tender, about 3 1/2 minutes.

Step 4

Heat oil in a large skillet over high. Add chicken, and cook, stirring often, until browned, about 2 minutes. Add cauliflower and bell pepper; cook, stirring often, until browned and slightly tender, about 7 minutes. Add snow peas; cook, stirring often, 2 minutes. Stir in soy sauce mixture, and cook, stirring often, until sauce is thickened and chicken is done, about 1 minute.

Step 5

Serve chicken mixture over rice. Sprinkle with scallions and, if desired, sesame seeds.

Also appeared in: Health, March, 2020

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