Sweet-and-Spicy Chicken Stir-Fry

Ingredients

• 1 small head cauliflower cored cut into small florets
• 2 cups rice cooked
• 1 teaspoon cornstarch 
• 1 tablespoon ginger fresh finely chopped
• 2 cloves garlic finely chopped
• 2 tablespoons honey 
• 0.3 cup chicken broth low-sodium
• 3 tablespoons rice vinegar 
• 3  scallions dark white green sliced finely chopped
• 1 pound chicken breasts boneless skinless cut into strips
• 3 tablespoons soya sauce 
• 2 tablespoons hot sauce such as sriracha 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk
• wok
• microwave

Directions

1. Place cauliflower in a dish, sprinkle with 2 Tbsp. water and microwave on high until tender, 3 to 4 minutes. In a small bowl, whisk together honey, hot sauce, broth, cornstarch, 2 Tbsp. soy sauce and 2 Tbsp. rice vinegar.
2. In a large skillet or wok, warm 2 Tbsp. oil over high heat. In a bowl, toss chicken with remaining 1 Tbsp. soy sauce and 1 Tbsp. rice vinegar. Stir-fry until chicken is no longer pink.
3. Transfer to a clean bowl.
4. Add remaining 1 Tbsp. oil to skillet. Stir-fry garlic, ginger and white and pale green parts of scallions until fragrant, about 30 seconds. Return chicken to skillet with cauliflower and sauce. Cook, stirring, until sauce thickens, 2 to 3 minutes.
5. Sprinkle dark green scallion bits on top.
6. Serve on rice, if desired.