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Sticky Chicken and Cauliflower

You absolutely need this Sticky Chicken and Cauliflower in your life right now – it’s sweet, savory and off the charts scrumptious!!

You’ll coat bite-sized pieces of chicken and cauliflower florets with an almond flour batter and bake on a sheet pan for crispiness. the sweet soy-flavored sauce is drizzled on at the very end so the chicken and cauliflower can soak every bit up.

Sticky Chicken and Cauliflower

Sweet, savory and off the charts scrumptious – you need this cashew sticky chicken and cauliflower in your life!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 3


  • 2 boneless, skinless chicken breasts diced
  • 2 cups cauliflower florets
  • 2 eggs whisked
  • 1 cup almond flour
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. cayenne pepper
  • cashews (optional)
  • chopped green onions

for sauce

  • 4 tbs. liquid aminos or soy sauce
  • 2 tbs. brown sugar
  • 1 tbs. sesame oil
  • 1 tbs. minced ginger
  • 1 tsp. granulated garlic
  • 2 tsp. sriracha


  • Preheating your oven to 375 degrees.
  • Whisk two eggs with a splash of water in a bowl. in a separate bowl, mix almond flour, cayenne, salt + pepper.
  • Set up your assembly line for dredging: whisked eggs, mixed almond flour, and then a baking sheet lined with tin foil. Start by taking a few pieces of diced chicken and place into egg, then almond flour then onto the pan. Repeat for all the chicken, rinse your fingers then repeat for cauliflower pieces.
  • Bake for 20 mins. Meanwhile, make sauce by whisking everything together and set aside.
  • Toss with sauce! Top with cashews and green onions. Serve warm!
Keyword asian, cashew, cauliflower, chicken, soy sauce, sticky
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