Asian Chicken Thighs with Spring Vegetable Cauliflower Rice
6
Product(s) Used
Special Diet
Dairy-Free, Gluten-FreeCourse
Main CourseMain Ingredient
PoultryOccasion
EntertainingIngredients
Chicken:
- ⅓ cup Rice wine vinegar
- ¼ cup San-J Tamari Soy Sauce
- ¼ cup Honey
- 1 tablespoon Sesame oil
- 1-2 tablespoons Chili garlic sauce depending on how spicy you like it
- 1 teaspoon Grated fresh ginger
- 6 Chicken thighs bone-in, skin-on
Spring Vegetable Cauliflower Rice:
- 1 12-ounce bag Cauliflower rice (or 1 head cauliflower – see note)
- 2 tablespoons Vegetable oil
- 1 Leek white and light green parts, cleaned and thinly sliced
- 1 cup Shredded carrots
- 8 Asparagus spears trimmed and cut into 1-inch pieces
- 1 cup Frozen baby peas thawed
- ¼ teaspoon Kosher or fine sea salt
- ¼ teaspoon Black pepper
- 1 tablespoon San-J Tamari Soy Sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Lemon juice ½ lemon
Directions
Chicken:
- Preheat the oven to 425 degrees.
- Combine the vinegar, San-J Tamari Soy Sauce, honey, sesame oil, chili garlic sauce and ginger in a small saucepan and bring to a boil over medium heat. Reduce heat and allow to simmer uncovered for 6-8 minutes, stirring occasionally, until thickened.
- Place the chicken thighs in an even layer in an ovenproof skillet or baking dish just large enough to hold them.
- Pour about ⅔ of the sauce over top, turning each piece of chicken to coat well with the sauce.
- Position the thighs skin side down and cook for 30 minutes.
- Turn the thighs over, pour on the rest of the sauce, and cook for another 10-15 minutes or until the chicken is browned and cooked through.
- Allow to rest 5 minutes before serving with the spring vegetable cauliflower rice.
Spring Vegetable Cauliflower Rice:
- Cook the cauliflower rice according to the package directions.
- Heat the oil in a large skillet over medium-high heat.
- Add the leek and carrots and cook, stirring, for 2 minutes.
- Add the asparagus and peas and cook for another minute.
- Add the cauliflower rice and cook, stirring, for another minute or two.
- Add the salt, pepper, San-J Tamari Soy Sauce, sesame oil, and lemon juice and cook, stirring, just until everything is heated through and thoroughly mixed, about 1 minute.
- Serve with the chicken.
- Note – If you are making cauliflower rice from a head of cauliflower, simply grate the raw cauliflower with a box grater or pulse in a food processor until it resembles rice. Transfer to a microwave-safe bowl, cover with plastic wrap, and microwave on high for 4 minutes.
Check out more Tamari Soy Sauce main course recipes.
