Asian-Inspired Chicken and Cauliflower Stir-Fry with Cilantro-Lime Drizzle

1.Prepare the potatoes: Place the cubed potatoes in a small saucepan, cover with cold salted water, bring to a boil, and cook for 5-7 minutes until slightly tender but still firm. Drain immediately and set aside.

2.Prepare the sauce: Combine the cilantro, lime juice, 2 tablespoons of water, honey, and salt in a small food processor or blender. Blend until smooth. With the motor running, slowly drizzle in the 1/4 cup of vegetable oil until the sauce is emulsified and creamy. Set aside.

3.Cook the bacon: In a large wok or skillet, cook the diced bacon over medium heat until crisp. Remove the bacon bits with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the wok (discard excess or add vegetable oil if needed).

4.Sear the chicken: Increase the heat to medium-high. Add the chicken tenders to the hot wok and cook for 3-4 minutes until lightly browned on all sides. Remove the chicken and set aside with the bacon.

5.Sauté aromatics and vegetables: Add 1 tablespoon of vegetable oil to the wok if necessary. Add the ginger and garlic and sauté for 30 seconds until fragrant. Add the cauliflower florets and the par-cooked potatoes. Stir-fry for 5-7 minutes until the cauliflower is tender-crisp and lightly browned.

6.Combine and season: Return the chicken and bacon bits to the wok. Add the soy sauce, rice vinegar, sesame oil, and black pepper. Toss everything quickly to coat evenly, cooking for 1 minute until the sauce slightly reduces.

7.Serve: Divide the stir-fry mixture among serving plates. Drizzle generously with the prepared Cilantro-Lime Sauce. Top with the chopped scrambled eggs and garnish with extra fresh cilantro and lime wedges, if desired.