1/4 C. teriyaki sauce
1/2 tsp. Garlic
1/2 tsp. Sambal oelek
1 oz. whiskey
1 C. Cauliflower florets
1 Tb. butter
Marinate chicken in teriyaki sauce, garlic, and sambal oelek for at least 2 hours. Chop up cauliflower until it resembles rice sized pieces. In a skillet, heat butter until it begins to brown. Add cauliflower and sautée until semi soft. Season with pepper if desired. Plate cauliflower. In skillet cook chicken until no longer pink. Remove chicken from pan, chop into bite sized pieces, then return to pan with remaining teriyaki marinade. Cook until sauce caramelizes. De-glaze pan with whiskey, then serve immediately.
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