Chicken Stir Fry with Cauliflower in Sweet and Sour Sauce

This adaption of a sweet and sour, stir fry dish from Chinese restaurants will easily transform a boring dinner into an extraordinary one.

Ingredients:
1 chicken breast, cut into bite size pieces
1 tbs cooking wine
1 tsp cornstarch
1 tsp sesame oil
Sauce:
1/2 cup chicken broth
1/2 cup tomato sauce
2 tbs ketchup
1/4cup vinegar
1 tbs sugar
1tsp honey
2 tbs soy sauce
1 tsp cornstarch
1 tsp pepper flakes
Vegetables:
1 cup cauliflower, cut into 3/4 inch chunks
1 total cup of green and red bell pepper, diced
1/2 cup white onions, diced
2 cloves garlic, minced
Garnish with chopped green onions and cilantro
Serve with hot cooked rice

Directions:
In a bowl, combine chicken., cooking wine, sesame oil, and cornstarch. Let marinate for 30 minutes.
In pot of boiling water, cook cauliflower for 1 minute. Drain cauliflower in colander. Immediately transfer it to a bowl of ice water until cooled. Then drain the cauliflower well and pat dry with paper towels. Set cauliflower aside.

 

For seasoning sauce: in a bowl, combine broth, tomato sauce, vinegar, sugar, soy sauce, salt, pepper, and pepper flakes. Stir in cornstarch. Set sauce aside.
In a wok set over high heat, drizzle in 1 tablespoon of the oil. Add chicken pieces. Stir-fry until they look pink (1 minute). Transfer stir-fried chicken pieces onto a plate. Add remaining oil to wok. Toss in garlic and stir-fry until fragrant (15 seconds). Add red and green peppers, onions, and cauliflower. Stir-fry for 1 minute. Re-stir seasoning sauce and add to the wok. Add chicken and stir-fry until it is white in the center (1-2 minutes). Serve immediately.