Asian Orange Chicken Thighs With Cauliflower Rice

Name: Asian Orange Chicken Thighs With Cauliflower Rice
Ingredients: nonstick cooking spray; 2 tablespoon 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; ¼ teaspoon crushed red pepper; 2 tablespoon cold water; 1 teaspoon cornstarch; 4 cup coarsely chopped cauliflower florets; ½ teaspoon kosher salt; 1/8 teaspoon ground black pepper; snipped fresh cilantro (optional); finely shredded orange peel (optional)

Better Homes and Gardens|Jan. 6, 2015 12:17 pm EST

4 (1 ratings)

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One cup of regular cooked white rice has about 200 calories and 44 grams of carbohydrates, while cauliflower rice has about 30 calories and 6 grams of carbohydrates for the same amount. Recipe courtesy of Better Homes and Gardens Skinny Dinners.

Servings

4

Asian Orange Chicken Thighs with Cauliflower Rice

Ingredients

nonstick cooking spray
2 tablespoon 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
¼ teaspoon crushed red pepper
2 tablespoon cold water
1 teaspoon cornstarch
4 cup coarsely chopped cauliflower florets
½ 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.