Sticky Apricot Chicken with Cauliflower Rice (Printable Version)
Tender thighs simmered in a sweet, tangy apricot sauce and served with simple cauliflower rice—perfect in under 30 minutes.
# Ingredients:
→ Glazed Chicken
01 -
1 cup of apricot jam
02 -
1/2 cup of soy sauce
03 -
1.5 lbs of boneless chicken thighs, trimmed and chopped (about 4 cups)
→ Seasoned Cauliflower
04 -
Riced cauliflower, 4 cups
05 -
2 tablespoons of olive oil
06 -
Salt and pepper as needed
# Steps:
01 -
Sprinkle salt and pepper on the chicken thighs. Warm up olive oil in a pan over medium-high and cook the chicken until crusty and golden, flipping after about 5 minutes per side.
02 -
Combine the apricot jam and soy sauce in a small bowl. Stir until smooth. Pour this over the browned chicken, then lower the heat and let it bubble for 5 minutes or until the chicken gets a sticky coating.
03 -
Take another pan, heat a little oil, and toss in the riced cauliflower. Add a pinch of salt, stir, and cook it for 3 to 4 minutes until it's soft.
04 -
Spoon the cooked cauliflower onto plates, lay the glazed chicken on top, then drizzle it with the leftover sauce from the skillet. Dig in and enjoy!
# Notes:
01 -
It takes under half an hour to make, so it’s a lifesaver for busy days.
02 -
Want a finishing touch? Sprinkle some sesame seeds or chopped green onions before serving.