Sweet and Sour Cauliflower Chicken

Sweet and Sour Cauliflower Chicken

This recipe was created by The Prize of Cooking for The Paisley Farm Recipe Challenge.

Category Entrée
Prep 15 mins
Cook 15 mins
Ready-in 30 mins
Yields 4 servings


2 tablespoons oil
1 1/4 pounds (20 ounces) chicken breast, cut into cubes
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 24 ounce jar Paisley Farm Sweet Cauliflower, liquid drained and saved
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper (optional)
1/2 cup white vinegar
1/4 cup ketchup
1 tablespoon cornstarch
Cooked white rice for 4 servings


  1. Drain the Sweet Cauliflower and keep the liquid to make the sweet and sour sauce. Set the cauliflower aside.
  2. In a bowl, add 1 cup of the Sweet Cauliflower liquid, vinegar, ketchup and crushed red pepper flakes if desired then whisk together. Remove 1/4 cup of the liquid mixture and whisk it with the cornstarch. Return the cornstarch liquid into the remaining liquid and stir together. Set aside.
  3. Season the cubed chicken with the salt and pepper.
  4. In a large skillet, heat the oil and sear the cubed chicken for 5-7 minutes or until cooked through and no longer pink.
  5. Remove the chicken from the pan,, cover and set aside.
  6. In the same skillet, saute the onions and bell peppers for 4-5 minutes until tender. Add in the drained cauliflower and continue sauteing to heat the cauliflower.
  7. Return the chicken to the skillet and add in the sweet and sour liquid. Cook through until the sauce thickens.
  8. Serve over cooked white rice.

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