Chicken thighs in Chinese inspired sauce and cauliflower couscous was really good to kill the craving for oriental junk food.
1 tbsp. honey
1 tbsp. brown sugar
1/4 cup soy sauce
2 tbsp. water
1 tbsp. rice vinegar
2 cloves garlic, minced
1 tbsp. ginger, grated
dash crushed hot red chilies
3 tbsp. cornstarch
4 boneless, skinless chicken thighs, cut into 2-inch chunks
salt and pepper
In a small bowl whisk the honey, sugar, water, soy sauce and sesame seeds together. Set aside.
Season the chicken with salt and pepper. Add cornstarch and stirring to coat.
Heat a large cast iron skillet, spray with cooking spray. Cook chicken pieces, small batch at time, until golden.
Clean skillet and heat on high. Add ginger and garlic and stir-fry until fragrant add rice vinegar and soy sauce with sweeteners. Add cooked chicken, stirring until well mixed. Serve hot with cauliflower couscous.
For cauliflower couscous chop cauliflower florets in blender and cook in boiled water or microwave bag about 4 minutes. Add some oil and stir.