Chicken and Cauliflower Stir-Fry

Ingredients and Weight:

• Boneless, skinless chicken thighs: 1.5 pounds, cut into 1-inch cubes
• Cauliflower florets: 1 head (about 1 pound)
• Carrots: 1 pound, peeled and cut into thin strips
• Broccoli florets: 1 bunch (about 1 pound)
• Green bell pepper: 1 large, cut into thin strips
• Red bell pepper: 1 large, cut into thin strips
• Onion: 1 large, cut into thin slices
• Garlic cloves: 3, minced
• Ginger root: 1 tablespoon, minced
• Soy sauce: 1/4 cup
• Honey: 2 tablespoons
• Rice vinegar: 2 tablespoons
• Sesame oil: 2 tablespoons
• Cornstarch: 2 tablespoons
• Salt and black pepper to taste

Preparation Time:

• 20 minutes

Cooking Time:

• 15 minutes

Difficulty Level:

• 2 (Simple)

Preparation Method Steps:

1. In a large bowl, combine the chicken, cauliflower, carrots, broccoli, green bell pepper, red bell pepper, onion, garlic, and ginger.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, cornstarch, salt, and black pepper.
3. Pour the sauce over the chicken and vegetables and toss to coat.
4. Heat a large skillet or wok over medium-high heat. Add a drizzle of olive oil.
5. Add the chicken and vegetable mixture and cook, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 15 minutes.
6. Serve over rice or noodles.

Nutritional Information:

• Calories: 350 per serving (based on 8 servings)
• Protein: 25 grams
• Carbohydrates: 30 grams
• Fat: 15 grams

Dish Characteristics:

• Savory and flavorful
• Colorful and visually appealing
• Quick and easy to make
• Suitable for a variety of palates

User Comments:

• "This stir-fry is absolutely delicious! The flavors are amazing and the vegetables are cooked perfectly."
• "I love that this dish is so versatile. I can add or remove ingredients depending on what I have on hand."
• "This is my go-to recipe for a quick and easy weeknight meal. It's always a crowd-pleaser."

Special Precautions and Tips:

• Be sure to trim the chicken thighs of any excess fat before cutting them into cubes.
• If you don't have a wok, you can use a large skillet instead.
• Serve the stir-fry immediately to ensure that the vegetables retain their crispness.