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Crispy Kung Pao Chicken and Cauliflower

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Oven roasted crispy cauliflower and perfectly seared chicken tossed in a sweet and spicy kung pao sauce and topped with toasted peanuts and scallions… this Crispy Kung Pao Chicken and Cauliflower is a super simple dinner that’s honestly better than takeout!

Oven roasted crispy cauliflower and perfectly seared chicken tossed in a sweet and spicy kung pao sauce and topped with toasted peanuts and scallions… this Crispy Kung Pao Chicken and Cauliflower is a super simple dinner that’s honestly better than takeout!

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Oven roasted crispy cauliflower and perfectly seared chicken tossed in a sweet and spicy kung pao sauce and topped with toasted peanuts and scallions… this Crispy Kung Pao Chicken and Cauliflower is a super simple dinner that’s honestly better than takeout! 

Kung Pao Chicken, a spicy, stir-fried dish with veggies, peanuts, chicken, and chili peppers, is found on just about every Chinese takeout menu. In this version, I added a head of cauliflower, extra ginger, and of course more sauce… because, really, the sauce is the best.

If you’ve seen my blog, you know I’m totally on the cauliflower train. Not only is it a blank canvas for good flavors (back to that sauce…), but it can actually add SO MUCH to a dish if prepared properly. I’m not talking about boiled or steamed cauliflower. That’s just plain gross. By simply roasting this cauliflower at a high temperature for 20-30 minutes, you get the perfect crisp bite that adds a bit of freshness to the traditional preparation. 

Crispy Kung Pao Chicken and Cauliflower

Plus, it’s healthy! We all know and love some good classic Chinese takeout. What we also know, however, is that it’s not the healthiest. This Crispy Kung Pao Chicken and Cauliflower starts with a much lighter sauce made with all the usual suspects, plus extra ginger. I am a big ginger girl. In fact, I eat candied ginger after pretty much every dinner because it’s so good for digestion (plus it’s delicious… pre dessert snack anyone??). I’m also big into ginger tea (try it!). Into that delicious sauce goes your protein, carbs, vegetables, and fats… the perfect balanced meal. On top of that, it’s incredibly easy to put together, and makes for the perfect weeknight dinner!

 I hope you enjoy this as much as I do! Leave me a comment and rating below!

Crispy Kung Pao Chicken and Cauliflower

Recipe by Annie PatrickCourse: dinner, lunch, main courseCuisine: Chinese, AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Oven roasted crispy cauliflower and perfectly seared chicken tossed in a sweet and spicy kung pao sauce and topped with toasted peanuts and scallions… this Crispy Kung Pao Chicken and Cauliflower is a super simple dinner that’s honestly better than takeout! 

Ingredients

  • 2 heads cauliflower, cut into florets

  • 2 tbsp olive oil or olive oil spray

  • Salt and pepper, to taste

  • ¼ cup chicken broth or water

  • ¼ cup soy sauce

  • ¼ cup hoisin sauce

  • 3 tbsp rice vinegar

  • 2-3 tsp chili paste or sriracha

  • 2 tbsp brown sugar

  • 1 tbsp cornstarch

  • 2 tbsp fresh ginger, grated

  • 4 garlic cloves, minced

  • 1 tbsp sesame oil

  • 4 boneless skinless chicken breasts, cubed (about 2lbs)

  • 8 dried red chiles, sliced and rehydrated*

  • 4-5 scallion, sliced

  • ½ cup unsalted toasted peanuts, chopped

  • Jasmine or brown rice, prepared according to package

Instructions

  • Preheat the oven to 450.
  • Toss cauliflower florets with olive oil or olive oil spray, and season with salt and pepper. Roast in the oven for 20 minutes, flipping halfway through, until the florets are crispy and golden, but not too soft.
  • Meanwhile, in a small bowl, whisk chicken broth, soy sauce, hoisin sauce, rice vinegar, chili paste, brown sugar, cornstarch, ginger, and garlic.
  • In a wok or large skillet, heat sesame oil over high heat. Once hot, add the cubed chicken and cook until browned but not all the way cooked through, about 3 minutes. Toss in the roasted cauliflower, prepared sauce, and red chiles, and continue to cook for another 2-3 minutes.
  • Serve over jasmine or brown rice, and top with scallions and peanuts. Enjoy!

Notes

  • To rehydrate the chiles: First, toast the chiles over high heat on the stove for about 45 seconds. Then, add them to a pot with about 2 inches of boiling water, and cover with a lid. Allow to sit for about 15 minutes, then use as the recipe instructs.
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