Gluten Free Asian Chicken Thighs with Cauliflower Rice Recipe
I am always looking for new ways to serve chicken; it is such a staple in my house. I just love this Gluten Free Asian Chicken Thighs with Cauliflower Rice recipe! The chicken is a little sweet, a little spicy, sticky and delectable and I serve it over a mixture of cauliflower rice stir-fried with spring vegetables. It makes for a great weeknight dinner and without too much effort and a whole lot of flavor.
I have taken to buying already riced cauliflower and keeping it in my freezer. It is a convenience I am perfectly willing to pay a little extra for, but if you want to make your own, just read the note at the end of the recipe to see how.
- 1/3 cup rice wine vinegar
- ¼ cup San-J Tamari
- 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 bone-in skin-on chicken thighs
- 1 (12-ounce) bag cauliflower rice (or 1 head cauliflower, grated – see note)
- 2 tablespoons vegetable oil
- 1 leek cleaned, white and light green parts, 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
- 1 teaspoon sesame oil
- ½ lemon juiced (about 1 tablespoon)
Preheat oven to 425 degrees.
Combine the vinegar, tamari, 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 ovenproof skillet or baking dish just large enough to hold the chicken in an even layer. Pour about 2/3 of the sauce over the chicken, 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.
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, tamari, sesame oil, and lemon juice and cook, stirring just until everything is heated through and thoroughly mixed, about 1 minute. Serve with the chicken.
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 views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.