Include in Print View:

Fried Chicken Sauce

Fried Chicken Sauce recipe image
This quick and flavorful stir-fry combines tender cauliflower florets with savory ground meat, coated in a rich, glossy soy sauce. The dish balances the earthy notes of the soy with the natural sweetness of the vegetables, thickened perfectly with cornstarch for a restaurant-quality texture. It&# 226;ÂÂs an excellent weeknight dinner that comes together in under 30 minutes, offering a satisfying balance of protein and veggies. Serve hot over steamed rice for a complete meal. The sauce clings beautifully to the ingredients, making every bite flavorful. ItâÂÂs a versatile recipe that allows for easy meat substitutions, making it suitable for various dietary preferences while maintaining its delicious Southern-inspired wok profile.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 904.5
Description
This quick and flavorful stir-fry combines tender cauliflower florets with savory ground meat, coated in a rich, glossy soy sauce. The dish balances the earthy notes of the soy with the natural sweetness of the vegetables, thickened perfectly with cornstarch for a restaurant-quality texture. It&# 226;ÂÂs an excellent weeknight dinner that comes together in under 30 minutes, offering a satisfying balance of protein and veggies. Serve hot over steamed rice for a complete meal. The sauce clings beautifully to the ingredients, making every bite flavorful. ItâÂÂs a versatile recipe that allows for easy meat substitutions, making it suitable for various dietary preferences while maintaining its delicious Southern-inspired wok profile.
Ingredients
  • 1 Sm Cauliflower head
  • 1 Tablespoon Soya sauce
  • 3/4 C Water
  • 3 Tablespoon Oil
  • 1 1/2 Tablespoon Corn starch, dissolved in
  • 1/2 C Water
  • 1 lb Ground beef (or pork/chicken)
Directions
  1. 1
    Slice the cauliflower into 1/4-inch thick florets or slices.
  2. 2
    Dissolve the cornstarch in 1/2 cup of water and set aside.
  3. 3
    Heat oil in a wok over high heat until it begins to smoke.
  4. 4
    Add the ground meat to the wok and stir-fry until browned, about 3 minutes.
  5. 5
    Add the cauliflower slices, soy sauce, and 3/4 cup of water to the wok.
  6. 6
    Cover the wok and cook for 10 minutes, lifting the lid occasionally to stir and ensure even cooking.
  7. 7
    Give the cornstarch solution a final stir and pour it into the wok.
  8. 8
    Stir thoroughly until the sauce thickens and coats the ingredients evenly.
  9. 9
    Serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 904.5kcal
% Daily Value *
Total Fat 84.4g130%
Saturated Fat 14.5g73%
Cholesterol 39.0mg13%
Sodium 187.4mg8%
Total Carbohydrate 25.2g9%
Dietary Fiber 4.1g17%
Sugars 5.4g
Protein 18.1g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Meat Substitution: Pork or chicken may be substituted for the ground beef for a different flavor profile.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to restore sauce consistency.

Tip: Ensure the wok is very hot before adding the meat to achieve a good sear and prevent sticking.

Keywords: cauliflower, soy sauce, stir fry, wok, ground beef, corn starch, quick dinner, asian inspired, vegetables, protein, gluten free option, easy recipe, weeknight meal, comfort food, savory, browned meat, thickened sauce, family dinner, simple ingredients, high heat cooking
Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-85/