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.

Robin Bashinsky
Also appeared in: Health, March, 2020


Credit: Greg DuPree

Recipe Summary test

35 mins
35 mins
Serves 4


Ingredient Checklist


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

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

  • 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.

  • 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.

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

Nutrition Facts

404 calories; fat 10g; saturated fat 1g; cholesterol 41mg; fiber 7g; protein 20g; carbohydrates 58g; sugars 12g; sodium 500mg; iron 2mg; calcium 58mg.