Asian Orange Chicken Thighs with Cauliflower Rice

By MiMaRee

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

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)

Preparation

Step 1

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.