Teriyaki Chicken and Cauliflower Stew
Teriyaki Chicken and Cauliflower Stew is the perfect one pot meal made with chicken breast, cauliflower, teriyaki sauce, sour cream, garlic, mustard, honey and lemon juice.
This chicken casserole is easy to make, healthy, and delicious! You can serve it with homemade Garlic Bread or Persian Rice for dinner.
Yield: Serves 4
- 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
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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