Honey Garlic Chicken Over Cauliflower Rice

Honey chicken over cauliflower rice is not too sweet but DELICIOUS with coconut aminos, garlic, and spices. Keep this low carb by using cauliflower rice. This recipe is also gluten free, though it doesn't have to be. Using chicken thighs means it stays tender and juicy.
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Honey Chicken Over Cauliflower Rice
Ingredients:
5 boneless skinless chicken thighs
cup gluten free flour, Bob's Red Mill 1 to 1 baking flour
tsp. Garlic powder
tsp. Salt
1 tsp ground coriander
4 cloves garlic, minced
cup coconut aminos
1 cups chicken broth
1 Tbsp. avocado oil
3 Tbsp. apple cider vinegar
cup raw honey
2 Tbsp. arrowroot
2 Tbsp. chicken broth
2 Tbsp. butter, pasture raised
Salt
Pepper
cup fresh organic parsley chopped for garnish
Frozen cauliflower rice

Directions:
Combine the flour, garlic powder, and tsp salt in a dish and dredge each piece of chicken to coat. Shake any excess off.

Cook the cauliflower rice as per directions on the package. Cover and keep warm until serving.

Preheat a large frying pan over medium high heat and add the avocado oil. Once it is hot, add 1 tablespoon of butter and swirl it around in the pan. Once it bubbles add the chicken thighs to the pan. Try not to overcrowd the pan. If you need to, cook the chicken in batches.

Cover the chicken in the pan. This will help it cook faster. Check the thighs in 2 minutes to see how well they are browning up and adjust the temperature as needed. Turn them over and cook the second side for 2 to 3 minutes to get that crispy edge. Cook the thighs until their internal temperature reaches 165 degrees F. An instant read thermometer works perfect for this. Then remove them from the pan and place them on a plate to keep warm.

Add 1 tbsp. of butter to the pan and add the garlic. Stir for 1 minutes. Then add the coconut aminos, apple cider vinegar, honey, and chicken broth. Stir until the honey dissolves and bring to a simmer.

Make a slurry by adding the arrowroot and 2 Tbsp. of chicken broth. Stir until combined. Add this mixture to the sauce slowly stirring as you add it. Make sure its simmering before you add it. You may not need to add all of the slurry depending on how thick you like your sauce.

After a minute of cooking the sauce add the chicken thighs back to the pan and turn the pieces to coat in the sauce.

To serve, simply add some cauliflower rice to a plate and top with a chicken thigh and of course a good amount of the sauce overall. Garnish with a sprinkle of fresh parsley over the top. Enjoy!


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Rockin Robin
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