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Honey Sriracha Chicken with Cauliflower Rice Recipe - Flavor-loaded, sweet and spicy honey sriracha chicken served with a delicious side of cauliflower rice. 

Honey Sriracha Chicken Recipe with Cauliflower Rice

Katerina | Diethood
Flavor loaded, sweet and spicy honey sriracha chicken served with a delicious side of cauliflower rice.
Servings : 6 serves
Prep Time 5 mins
Cook Time 30 mins
Marinating Time 15 mins
Total Time 50 mins

Ingredients
  

FOR THE HONEY SRIRACHA CHICKEN
  • 1/4 cup Sriracha sauce (you can also use sweet chili sauce)
  • 2 tablespoons honey
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons lime juice
  • 3 cloves garlic minced
  • 1 tablespoon vegetable oil
  • 6 to 8 (around 2 pounds) boneless chicken thighs (skin-on OR off)*
  • chopped fresh cilantro for garnish
  • lime zest for garnish
FOR THE CAULIFLOWER RICE
  • 1 head cauliflower cut into florets
  • 1/2 tablespoon vegetable oil
  • salt and fresh ground pepper, to taste

Instructions
 

FOR THE HONEY SRIRACHA CHICKEN
  • In a mixing bowl whisk together sriracha, honey, soy sauce, rice vinegar, lime juice, and garlic.
  • Spoon 1/4 cup of marinade out of the bowl and set aside for later.
  • Transfer the remaining of the sriracha mixture and chicken thighs to a ziploc bag and marinate for 15 to 20 minutes.
  • Heat oil in a large skillet over medium-high heat.
  • Transfer chicken thighs to heated skillet and cook for about 7 to 8 minutes per side, or until chicken is cooked through and no longer pink in the middle.
  • Add the reserved sauce to the skillet and over the chicken thighs; cook for 1 minute and turn chicken to coat.
  • Remove from heat and set aside.
FOR THE CAULIFLOWER RICE
  • You can wipe down the skillet that we used for the chicken or you can use a separate skillet.
  • Add florets to the bowl of your food processor and PULSE until cauliflower looks like rice. You may have to do this part in batches, depending on the size of your food processor.
  • Heat oil in a skillet over medium-high heat.
  • Stir in cauliflower rice and season with salt and pepper.
  • Cover and cook for 2 minutes, or until tender.
  • Remove from heat and fluff with fork.
  • Garnish chicken and cauliflower rice with chopped cilantro and lime zest.
  • Serve.

Notes

WW FREESTYLE POINTS: 5
* Cooking chicken with the skin ON (and then removing the skin after cooking) helps trap all those tasty, natural juices inside. 

Nutrition

Calories: 263 kcal | Carbohydrates: 12 g | Protein: 31 g | Fat: 10 g | Saturated Fat: 4 g | Cholesterol: 143 mg | Sodium: 517 mg | Potassium: 688 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 50 IU | Vitamin C: 57.4 mg | Calcium: 41 mg | Iron: 1.8 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: Asian
Keyword: cauliflower rice recipe, chicken thigh recipe, easy chicken thigh recipe