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Asian Chicken Thighs with Spring Vegetable Cauliflower Rice

6

Special Diet

Dairy-Free, Gluten-Free

Course

Main Course

Main Ingredient

Poultry

Occasion

Entertaining

Ingredients

Chicken:

  • 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. 

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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