Recipes and Cooking Orange Chicken Thighs with Cauliflower Rice 4.0 (6) Finely chopped cauliflower perfectly mimics white rice in this side dish that's just as satisfying as the original but with way fewer calories and carbs. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Share Share Tweet Pin Email Photo: Scott Little Prep Time: 25 mins Cook Time: 18 mins Bake Time: 30 mins Total Time: 73 mins Servings: 4 Yield: 4 chicken thighs plus 1 1/3 cups caulifllower rice Jump to Nutrition Facts Ingredients 2 tablespoon 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 orange juice 1 tablespoon rice vinegar 1 tablespoon packed brown sugar ¼ teaspoon crushed red pepper 1 teaspoon cornstarch 4 cup coarsely chopped cauliflower florets ½ teaspoon kosher salt ⅛ teaspoon ground black pepper Snipped fresh cilantro (optional) Directions Preheat oven to 375°F. Coat a 2-quart square baking dish with nonstick 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. In a small bowl whisk together soy sauce, orange peel, orange juice, vinegar, brown sugar, crushed red pepper, 2 tablespoons cold water, and the cornstarch; add to the skillet. Cook and stir until thickened and bubbly; pour sauce over chicken thighs in dish. Bake, uncovered, about 30 minutes or until chicken is done (at least 175°F). Meanwhile, place cauliflower in a large food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces. Wipe out the skillet. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; add the cauliflower, salt, and pepper. Cook the cauliflower for 8 to 10 minutes or until you begin to see caramelized flecks throughout, stirring occasionally. If desired, sprinkle cauliflower with cilantro and additional orange peel. Serve with chicken thighs. Print Nutrition Facts (per serving) 285 Calories 13g Fat 9g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 285 % Daily Value * Total Fat 13g 17% Saturated Fat 3g 15% Cholesterol 145mg 48% Sodium 526mg 23% Total Carbohydrate 9g 3% Total Sugars 5g Protein 32g Vitamin C 50.8mg 254% Calcium 40mg 3% Iron 1.6mg 9% Potassium 612mg 13% Folate, total 62mcg Vitamin B-12 0.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.