Asian Orange Chicken Thighs with Cauliflower Rice | Midwest Living

Asian Orange Chicken Thighs with Cauliflower Rice

Asian Orange Chicken Thighs with Cauliflower Rice

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  • Makes: 4 servings
  • Yield: 4 chicken thighs plus 1 1/3 cups caulifllower rice
  • Prep 25 mins
  • Bake 30 mins
  • Cook 18 mins

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  • Nonstick cooking spray
  • 2 tablespoons sesame oil (not toasted)
  • 4 large bone-in chicken thighs (about 2 1/4 pounds total), skin removed
  • 1 tablespoon reduced sodium soy sauce
  • 1 teaspoon finely shredded orange peel
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons cold water
  • 1 teaspoon cornstarch
  • 4 cups coarsely chopped cauliflower florets
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • Snipped fresh cilantro (optional)
  • Finely shredded orange peel (optional)


  1. Preheat oven to 375 degrees F. Coat a 2-quart square baking dish with cooking spray. In a very large nonstick skillet, heat 1 tablespoon of the sesame oil over medium-high heat. Add chicken to hot oil; cook about 10 minutes, turning to brown evenly. Transfer chicken to prepared dish, arranging in a single layer. Drain and discard drippings from the skillet.
  2. In a small bowl, whisk together soy sauce, orange peel, orange juice, vinegar, brown sugar, crushed red pepper, cold water and cornstarch.; add to the skillet. Cook and stir until thickened and bubbly; pour sauce over chicken thighs in dish.
  3. Bake, uncovered, about 30 minutes or until chicken is done (175 degrees F).
  4. Meanwhile, place cauliflower in a large food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces.
  5. Wipe out the skillet and add the remaining tablespoon of oil. Heat the oil over medium-high heat; add the cauliflower salt, and pepper. Cook the cauliflower, stirring occasionally for 8 to 10 minutes, until you begin to see caramelized flecks throughout. If desired, sprinkle cauliflower rice with cilantro and orange peel and serve with chicken thighs.


  • Menu Green beans Lemony green beans and arugula, see recipe, page xxx Roasted red pepper salad Still or seltzer water with lemon

Nutrition Facts

(Asian Orange Chicken Thighs with Cauliflower Rice)

Servings Per Recipe 4, Thiamin (mg) 0, vit. A (IU) 63, iron (mg) 2, vit. C (mg) 51, sugar (g) 5, Potassium (mg) 612, pro. (g) 32, calcium (mg) 40, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 2, sodium (mg) 526, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 4, Folate (µg) 62, sat. fat (g) 3, Riboflavin (mg) 0, carb. (g) 9, Niacin (mg) 7, Fat, total (g) 13, chol. (mg) 145, cal. (kcal) 285

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