Orange Chicken Thighs with Cauliflower Rice

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.