If you’re in the mood for a delicious, low-carb meal that’s bursting with sweet and savory flavors, this Honey Soy Chicken Thighs with Cauliflower Rice is perfect for you. Juicy chicken thighs are glazed with a honey soy sauce and paired with fluffy cauliflower rice, making this dish healthy and satisfying. Whether you’re looking for a weeknight dinner or meal prep option, this recipe is sure to hit the spot.
Ready to make something delicious? Let’s get started!
Honey Soy Chicken Thighs with Cauliflower Rice
Savor these Honey Soy Chicken Thighs with Cauliflower Rice! Juicy chicken thighs coated in a sweet and savory honey soy glaze, served over low-carb cauliflower rice.
Ingredients
For the Chicken Thighs
- 4-6 boneless skinless chicken thighs
- 1/4 cup soy sauce or tamari for gluten-free
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves minced
- 1 tsp fresh ginger grated
- 1/4 tsp red pepper flakes optional, for heat
- 1 tbsp olive oil for searing
- 1 tbsp sesame seeds for garnish
- Sliced green onions for garnish
For the Cauliflower Rice
- 1 medium head of cauliflower grated into rice-size pieces (or 4 cups pre-riced cauliflower)
- 1 tbsp olive oil or coconut oil
- 2 garlic cloves minced
- Salt and freshly ground black pepper to taste
- 1 tbsp soy sauce or tamari optional, for flavor
- Fresh cilantro chopped (for garnish)
Optional Add-Ins
- A handful of steamed broccoli or snap peas for extra veggies
- A squeeze of lime for added zest
- 1 tsp sesame oil for extra flavor in the cauliflower rice
Substitutions
- Vegan: Use tofu or tempeh instead of chicken and substitute honey with maple syrup or agave.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Instructions
Marinate the Chicken Thighs
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
- Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over the chicken.
- Let it marinate in the fridge for at least 20 minutes (or up to 2 hours for more flavor).
Cook the Chicken
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Remove the chicken thighs from the marinade (reserve the marinade) and sear them in the hot skillet for 4-5 minutes on each side, until golden brown and cooked through.
- Transfer the chicken to a plate and set aside.
- In the same skillet, add the reserved marinade and cook for 2-3 minutes until it thickens slightly, forming a glaze.
- Return the chicken thighs to the skillet, tossing them in the glaze to coat evenly.
- Remove from heat.
Prepare the Cauliflower Rice
- While the chicken is cooking, heat 1 tbsp of olive oil (or coconut oil) in a separate large skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the riced cauliflower to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a bit of bite.
- Season with salt, pepper, and a splash of soy sauce (if desired).
- Remove from heat and stir in fresh cilantro.
Serve the Dish
- Divide the cauliflower rice among plates and top with the glazed chicken thighs.
- Drizzle any remaining glaze over the chicken and garnish with sesame seeds and sliced green onions.
- Serve immediately with optional steamed veggies or a squeeze of lime.
Notes
Nutritional Information (Per Serving – 1 serving of chicken with cauliflower rice):
- Calories: 300-350
- Carbohydrates: 15g
- Protein: 25g
- Fat: 18g
- Saturated Fat: 3g
- Sodium: 750mg
- Fiber: 3g
- Sugar: 8g
Notes/Advice:
- Additions/Subtractions:
- If you prefer more sauce, double the marinade recipe and reserve half for drizzling over the cooked chicken.
- You can use chicken breasts instead of thighs, but adjust the cooking time as needed (chicken breasts may cook faster).
- For a nutty twist, sprinkle some toasted almonds or cashews over the dish before serving.
Variations:
- Spicy Honey Soy Chicken: Add extra red pepper flakes or sriracha to the marinade for a spicier kick.
- Ginger-Lime Chicken: Add a squeeze of fresh lime juice to the marinade for a citrusy punch.
- Teriyaki Chicken: Swap the honey for brown sugar and add 1 tsp of cornstarch to the marinade for a thicker teriyaki-style glaze.
Suggestions:
- Serving Ideas: Serve this dish with steamed broccoli, snap peas, or a simple side salad. It’s also great with a drizzle of extra sesame oil for added flavor.
- Make It Ahead: You can marinate the chicken overnight for extra flavor. The cauliflower rice can also be prepared ahead of time and stored in the fridge for up to 3 days.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken and cauliflower rice gently on the stovetop or in the microwave.
Wrapping It Up:
And there you have it—Honey Soy Chicken Thighs with Cauliflower Rice that’s sweet, savory, and low-carb! This dish is a perfect balance of flavors, with tender chicken thighs coated in a sticky honey soy glaze and served over fluffy cauliflower rice. Whether you’re making this for a quick weeknight dinner or a meal-prepped lunch, it’s sure to satisfy. So marinate that chicken, stir-fry that cauliflower, and enjoy this tasty, healthy meal!
