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Honey Soy Chicken Thighs with Cauliflower Rice
Annie Graves

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Method Notes

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.

Method
 

Marinate the Chicken Thighs
  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using).
  2. Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over the chicken.
  3. Let it marinate in the fridge for at least 20 minutes (or up to 2 hours for more flavor).
Cook the Chicken
  1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
  2. 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.
  3. Transfer the chicken to a plate and set aside.
  4. In the same skillet, add the reserved marinade and cook for 2-3 minutes until it thickens slightly, forming a glaze.
  5. Return the chicken thighs to the skillet, tossing them in the glaze to coat evenly.
  6. Remove from heat.
Prepare the Cauliflower Rice
  1. While the chicken is cooking, heat 1 tbsp of olive oil (or coconut oil) in a separate large skillet over medium heat.
  2. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. 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.
  4. Season with salt, pepper, and a splash of soy sauce (if desired).
  5. Remove from heat and stir in fresh cilantro.
Serve the Dish
  1. Divide the cauliflower rice among plates and top with the glazed chicken thighs.
  2. Drizzle any remaining glaze over the chicken and garnish with sesame seeds and sliced green onions.
  3. 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.