Cauliflower Chicken Stir-Fry with Rice
This vibrant one-pan dish marries tender chicken with seasonal cauliflower, bell peppers, and aromatic herbs, all served over fluffy rice for a quick weeknight meal.
Inspired by the complex dynamics of family legacies and the resilience of nature, this dish reflects the warmth of California's culinary diversity while incorporating fresh produce available in Belgium during September. The stir-frying technique brings out the natural flavors of seasonal vegetables and juicy chicken, making it a perfect weeknight meal. The combination of textures and colors in this dish symbolizes the interplay of strength and fragility found in both family ties and the natural world. Inspired by Lachlan Murdoch Secures Control of Fox and News Corp, Ending Succession Fight and Firefighters Race to Save a Treasured Sequoia Grove in California.
Instructions
- Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and 500 ml of water, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed.
- While the rice is cooking, heat 30 ml of olive oil in a large pan over medium-high heat. Add the minced garlic and grated ginger, stirring for about 1 minute until fragrant.
- Add the sliced chicken breast to the pan, season with salt and pepper, and cook for about 5-7 minutes until browned and cooked through.
- Stir in the cauliflower florets and bell pepper slices, cooking for an additional 5 minutes until the vegetables are tender-crisp.
- Pour in the soy sauce and stir well to combine, cooking for another 2 minutes until heated through.
- Fluff the cooked rice with a fork and serve topped with the chicken stir-fry mixture.