Teriyaki Chicken and Cauliflower Stew
Yield: Serves 4
Ingredients:
  • 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
Instructions:

Preheat oven to 370°F.

Place the chicken, cauliflower florets and onions in an 11 x 8 inch baking dish.

In a bowl, combine the teriyaki sauce, mustard, sour cream, garlic, lemon juice, honey, olive oil, 1/2 cup water, salt and pepper. Pour over and mix everything together to combine.

Bake until chicken and cauliflower are completely cooked through, about 60-70 minutes, stirring at halftime.

Serve the teriyaki chicken stew with rice or bread.

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