Garlic Soy Chicken with Cauliflower

• 1/2 cauliflower, cut into florets, then into tiny bite-sized pieces
• 500 g/1.1 pounds boneless, skinless chicken thighs, thinly sliced
• 5 tbsp peanut oil
• 2 tbsp corn starch
• 4 garlic cloves, minced
• 1 tsp grated ginger
• 5 scallions, cut into small pieces
• 150 g/5.5 oz noodles or rice

sesame seeds, for serving, optional

sticky garlic-soy sauce

• 1/2 cup/120 ml low sodium soy sauce
• 3 tbsp toasted sesame oil
• 2 tbsp chili garlic sauce
• 1 tbsp tahini
• 1 tsp sambal oelek, optional
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1/4 tsp white pepper

1. In a medium bowl, combine the chicken with corn starch and 1 tablespoon oil. Set aside.
2. Boil the rice, or noodles. Drain, reserving 1/2 cup of cooking water.
3. In a glass jar, combine the ingredients for the sauce. Shake well, set aside.
4. Heat 1 tablespoons oil in a large non-stick skillet over high heat. When the oil shimmers, add the chicken and brown until crispy, about 5 minutes, stir form time to time. Remove from skillet.
5. Heat 3 tablespoons oil in the skillet. Add cauliflower florets, sauté until slightly browned, about 5 minutes. Add chicken back to the skillet. Pour in the sauce mix. Stir in garlic and ginger. Cook over medium heat until the sauce starts to thicken. Add 1/2 cup cooking water, simmer for 5 minutes over low heat. Stir in the scallions, then remove the skillet from heat.
6. Divide the rice or noodles among bowls and top with the chicken and cauliflower. Serve with additional scallions and sesame seeds. Enjoy!