This is a Gluten-Free friendly Recipe.
Ingredients
- Splash of Olive Oil
- 6-Boneless/Skinless Chicken Thighs
- 1/2 tsp. of Salt
- 1/4 tsp. of pepper
- 1 tsp. of Ground Mustard
- 1 tbsp. Garlic Powder
- 1 tbsp. Better than Bouillon – Roasted Chicken Breast
- 1 tbsp. Honey
- 2 tbsp. Ocean’s Halo “No Soy” Soy Free Sauce
- 1 tbsp. White Vinegar
- 1/2 cup of Water
- 2 bags of Frozen Organic Riced Cauliflower
- 3 tbsp. of Butter.
Supplies Needed:
- Large Cast Iron Pan
- Medium Saucepan
- Teaspoon, 1/2, 1/4, 1
- Tablespoon, 1
- Measuring Cup
Steps:
Heat Oil in Large Cast Iron Pan on the stovetop, over Medium/High heat.
Add Boneless/Skinless Chicken Thighs to the Cast Iron Pan.
Sprinkle Salt, Pepper, Ground Mustard, Garlic Powder over the Chicken.
Cook, flipping the chicken occasionally, until the chicken reaches an internal temperature of 175 degrees Fahrenheit.
Drizzle the Honey over the thighs.
Add the No-Soy Soy Sauce.
Add the Boullion to the pan.
Add the White Vinegar to the pan.
Add the Water.
Let the chicken absorb the sauce, and let the sauce continue to simmer until it reaches a reasonable thickness.
In another pan, I took two bags of frozen organic riced cauliflower.
Added 3 tablespoons of butter.
Let warm over medium/low heat, until the chicken is done.
Serve the Chicken Thighs over the Cauliflower Rice, and scoop some extra sauce on top for flavor.
Quick Review of Steps:
- Heat Oil in Large Cast Iron Pan on the stovetop, over Medium-High heat.
- Add Boneless/Skinless Chicken Thighs to the Cast Iron Pan.
- Sprinkle Salt, Pepper, Ground Mustard, Garlic Powder over the Chicken.
- Cook, flipping the chicken occasionally, until the chicken reaches an internal temperature of 175 degrees Fahrenheit.
- Drizzle the Honey over the thighs
- Add the No-Soy Soy Sauce.
- Add the Boullion.
- Add the White Vinegar.
- Add the Water.
- Let the chicken absorb the sauce, and let the sauce continue to simmer until it reaches a reasonable thickness.
- In another saucepan, I took two bags of frozen organic riced cauliflower.
- Added 3 tablespoons of butter to riced cauliflower.
- Let riced vegetable warm over medium/low heat, until the chicken reaches desired thickness.
- Serve the Chicken Thighs over the Cauliflower Rice and scoop some extra sauce on top for flavor.
Notes:
This recipe turned out better than I hoped. I am not used to measuring my spices, or other ingredients, so I took my time and measured what I estimated I would want to include and then wrote it down to reference later.
It did take quite a while for the sauce to thicken up, so patience is key. Although, I’d be curious if I used less water if it would have made a difference. My whole family thought the chicken turned out amazing, which I think is partly due to the fact that it really sat absorbing the sauce for quite some time.
I did mention this is gluten-free, and that is because we used a gluten-free soy sauce. My mother has celiac, so most of my recipes are going to be gluten-free.
Any gluten-free soy sauce will likely be okay in this recipe, but I chose to use Ocean's Halo "No Soy" Soy Free Sauce. We were able to find this product at our local grocery store, but it is also available on Amazon.com.
If you decide to make it, I’d love to hear what you think! Give me a thumbs up or thumbs down on this recipe. Feel free to comment any suggestions, or interpretations of your own.
Sincerely,
~Melissa