Chicken and Cauliflower Stir-Fry

In a spacious glass bowl, whisk together 1/4 cup water, soy sauce, 2 tablespoons canola oil, cornstarch, sesame oil, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and garlic powder until the mixture is impeccably smooth. Submerge the chicken slices in this fragrant marinade, ensuring each piece is thoroughly coated. Envelop the bowl with plastic wrap and allow the chicken to luxuriate in the refrigerator for a minimum of 30 minutes, or ideally, overnight to unlock its full potential.

Bring a generous pot of lightly salted water to a vigorous boil. Introduce the cauliflower florets and cook until they achieve a state of delicate tenderness, approximately 3 to 5 minutes. Swiftly drain the cauliflower and plunge it into an ice water bath, allowing it to remain until thoroughly chilled to halt the cooking process. Drain once more, ensuring no excess water remains.

In a capacious wok or skillet, heat canola oil over intense heat until it approaches a near-smoking point. Introduce the smashed garlic cloves to the searing oil, generously sprinkling salt over them. Employing a spoon, diligently press the garlic into the oil, allowing it to transform into a deep, burnished brown, roughly 2 to 3 minutes. Remove and discard the now-fragrant garlic cloves, their essence infused into the oil.

Drain the marinated chicken, discarding the spent marinade. Introduce the chicken to the scorching oil in the wok, allowing it to sear undisturbed until a rich, golden-brown crust forms, about 3 to 5 minutes. Stir the chicken, then carefully pour 1/2 cup of water over it. With the flat edge of a wooden spoon, diligently scrape the bottom of the wok, liberating any caramelized bits and incorporating them into the nascent sauce.

Pour the cream of mushroom soup and the remaining 1/2 cup of water over the chicken, stirring to combine. Introduce the oyster sauce, 3/4 teaspoon sugar, and 3/4 teaspoon salt to the chicken mixture, ensuring even distribution. Gently fold in the cauliflower florets, coating them completely in the luscious sauce. Cook and stir until the cauliflower reaches its desired tenderness and the chicken is cooked through, exhibiting no trace of pink, approximately 5 to 7 minutes.