Sesame Garlic Hen Thighs with Cauliflower Fried Rice


Welcome to working day one particular of my 3 working day plan for cleanse ingesting on a budget! Each individual working day, I will submit a grocery checklist together with an approximated price tag. I will also submit a checklist of merchandise that you could now have in your pantry. It is essential to spend interest to each lists to make confident you have all of your elements prior to cooking! In purchase to increase the funds invested and reduce waste, I tried using to plan for numerous of the elements used in every recipe to be used in other recipes in the plan.

I guess I really should say this plan is “mostly clean”. Actual, correct cleanse ingesting requires ingesting no processed food items in any way. I have never been capable to do it 100%, no issue how hard I try out. Relaxation certain, I have set A Good deal of considered into this 3 working day menu, and I genuinely have tried using to retain it as cleanse as achievable.

Now for the star of tonight’s display: sesame garlic chicken thighs with cauliflower fried rice! It’s a scrumptious and gentle just take on everyone’s favorite takeout dish.

I used boneless skinless chicken thighs in this recipe for the reason that they are additional moist and additional flavorful than breasts- and they were being on sale. The chicken demands to be marinated for a minimum of 30 minutes so it normally takes on all the flavors of the sauce. Truly feel totally free to use boneless skinless chicken breast if you favor, but you will have to alter the cooking time centered on the thickness of the breast.

Grocery checklist:

one one/2 lb boneless skinless chicken thighs – $4.forty eight

one head of cauliflower – $3.ninety nine

one head of garlic – $.fifty nine

Carrots – $.86

Eco-friendly onions – $.ninety nine

Sesame oil – $3.forty eight

Estimated whole: $14.39**

Merchandise you could have on hand:


Extra virgin olive oil

Lessen sodium soy sauce

Ground ginger

Purple pepper flakes

Black pepper


Frozen peas

White onion

Mild brown sugar


**You should take note – this is an approximated price tag. Selling prices change by store, and your whole could be additional if you have to buy elements detailed in the “items you could have on hand” portion.

Sesame Garlic Hen Thighs with Cauliflower Fried Rice

Serves 4


For the chicken:

one one/2 lb boneless skinless chicken thighs

one/4 cup lower sodium soy sauce*

one tbsp honey

3 cloves of garlic, minced

2 tsp cornstarch

one/2 tsp floor ginger

one/4 tsp pink pepper flakes (or additional for additional of a kick)

one/2 tsp sesame oil

Ground black pepper, to style

For the fried rice:

one head of cauliflower, lower into chunk sized items

2 huge eggs, overwhelmed

3/4 cup frozen peas

3/4 cup carrots, lower into modest cubes

one modest white onion, diced

one green onion, thinly sliced

one/4 cup lower sodium soy sauce*

one/4 tsp floor ginger

one tbsp sesame oil

one tsp gentle brown sugar

pinch of pink pepper flakes

2 tbsp more virgin olive oil

Ground pepper, to style


  1. In a modest bowl, include one/4 cup decreased sodium soy sauce, honey, minced garlic, cornstarch, ginger, pink pepper flakes, one/2 tsp sesame oil, and black pepper. Stir properly.
  2. Put chicken thighs in a 8×8 glass baking dish and pour the marinate more than it.
  3. Protect with saran wrap and refrigerate for 30 minutes minimum, 24 hrs utmost. I refrigerated mine for about an hour, flipping them more than 2 times to make confident they were being completely included in sauce.
  4. Preheat your oven to 425º.
  5. Uncover the chicken thighs and put on the prime rack of the oven.
  6. Bake for about twenty minutes, or until eventually inside temperature reaches 165º.
  7. While the chicken is cooking, put one/2 of the cauliflower in a food items processor and pulse until eventually the texture resembles rice. Pour into a bowl and repeat with the remaining cauliflower.
  8. Blend one/4 cup decreased sodium soy sauce, floor ginger, one tbsp sesame oil, brown sugar, pink pepper flakes, and pepper in a modest bowl. Established aside.
  9. Heat olive oil in a huge skillet more than medium heat. Increase the onions and carrots and prepare dinner until eventually onions are translucent (but not brown!), about five minutes.
  10. Lower the heat to lower. Increase the peas and continue on cooking about 2 minutes, stirring regularly.
  11. Transfer the veggies to one particular aspect of the skillet. Pour the overwhelmed eggs into the other aspect.
  12. Cook dinner until eventually eggs are evenly scrambled, stirring regularly.
  13. Stir eggs in with veggies.
  14. Increase the cauliflower rice and soy sauce combination to the pan and raise the heat to large.
  15. Cook dinner about 4 minutes or until eventually cauliflower is tender, stirring regularly.
  16. Garnish with green onions and provide with chicken thighs.

*Use gluten-totally free soy sauce to make this a gluten totally free dish!

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