Asian Orange Chicken Thighs with Cauliflower Rice

Try this delicious Asian Orange Chicken Thighs with Cauliflower Rice for dinner.

Photo by michelle r.
Adapted from thedailymeal.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from thedailymeal.com

Ingredients

  • Nonstick cooking spray

  • 2

    tablespoons sesame oil (not toasted)

  • 4

    large bone-in chicken thighs (about 2 1/4 pounds total), skin removed

  • 1

    tablespoon reduced-sodium soy sauce

  • 1

    teaspoon finely shredded orange peel

  • 1

    tablespoon freshly squeezed orange juice

  • 1

    tablespoon rice vinegar

  • 1

    tablespoon brown sugar

  • 1/4

    teaspoon crushed red pepper

  • 2

    tablespoons cold water

  • 1

    teaspoon cornstarch

  • 4

    cups coarsely chopped cauliflower florets

  • 1/2

    teaspoon kosher salt

  • 1/8

    teaspoon ground black pepper

  • snipped fresh cilantro (optional)

  • finely shredded orange peel (optional)

Directions

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with cooking spray. In a very large nonstick skillet heat 1 tablespoon of the sesame oil over medium-high heat. Add the chicken to the hot oil; cook about 10 minutes, turning to brown evenly. Transfer the chicken to the prepared dish, arranging in a single layer. Drain and discard the drippings from the skillet. In a small bowl whisk together the soy sauce, orange peel, orange juice, vinegar, brown sugar, crushed red pepper, cold water, and cornstarch; add to the skillet. Cook and stir until thickened and bubbly; pour the sauce over the chicken thighs in the dish. Bake, uncovered, about 30 minutes or until chicken is done (175 degrees F). Meanwhile, place the cauliflower in a large food processor. Cover and pulse several times until the cauliflower is evenly chopped into rice-size pieces. Wipe out the skillet and add the remaining 1 tablespoon oil. Heat the oil over medium-high heat; add the cauliflower, salt, and pepper. Cook the cauliflower, stirring occasionally for 8 to 10 minutes, until you begin to see caramelized flecks throughout. If desired, sprinkle cauliflower with cilantro and orange peel and serve with chicken thighs.

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