Asian Chicken Thighs and “Fried” Rice

My husband loves Asian food, I however usually steer away from it as it is usually prepared with carb loading, high salt and high fat ingredients. Hence why I created my own Asian inspired recipe to make both of us happy.

Marinade Ingredients: 8 Boneless Skinless Chicken Thighs
1/2 cup reduced sodium soy sauce
1/2 cup white wine vinegar
1/4 cup sesame oil
5 garlic cloves minced
1/2 tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp minced fresh ginger
3 tbsp sliced scallions
1/2 tsp pepper
1/4 kosher salt

Asian Fried “Rice” Ingredients:
3 cups riced cauliflower
1 onion diced
1/3 cup carrots diced
1/3 cup celery diced
1/2 bell pepper diced
4 garlic cloves
1 big handful of snap peas
1/3 cup of bean sprouts
1/2 reduced sodium soy sauce
2 stalks of scallions sliced on angle
2 tbsp sesame oil
1 tbsp garlic powder
1/2 tsp crushed red pepper

Step 1: Put all the Marinade ingredients in a large ziplock bag. Let it marinate for at least 1 hour up to 24 hours.

Step 2: After marinating, place all bag ingredients into a crockpot and cook on low for 5 hours or until meat is tender, falling apart easily.

Step 3: When your meat is cooked turn your crockpot setting to “warm” or off but keep lid on to retain heat. Heat up sesame oil in a large pan (setting medium heat).

Step 4: Add in onions, celery, bell pepper and garlic cloves into the warmed oil. Cook until onions are translucent.

Step 5: Add in riced cauliflower, soy sauce, garlic powder, and crushed red pepper. Simmer for 10 minutes, stirring occasionally.

Step 6: Throw the handful of snap peas and bean sprouts into the “rice.” Cook for an additional 5 minutes

Step 7: Remove from heat and start plating your yummy meal. Place “rice” on the plate and top with your sliced scallions. Then add 2 chicken thighs with some sauce from crockpot drizzled over top. Bon Appetite!