1 small head cauliflower (or fresh or frozen pre-riced cauliflower)
1 Tablespoon olive oil
3/4 Teaspoon kosher salt
2 Tablespoons reduced-sodium soy sauce
1 1/2 Tablespoons mirin
1 Tablespoon honey
1 Teaspoon grated fresh ginger
Cooking spray or oil mister
4 boneless, skinless chicken thighs (about 4 ounces each), trimmed of fat
2 scallions, chopped, for garnish
1/2 teaspoon sesame seeds, for garnish
Cut out and discard the core of the cauliflower, then break the cauliflower into florets. Pulse the florets in a food processor until you have rice-sized pieces. (Alternatively, grate the florets on the large holes of a box grater.)
Heat the oil in a large nonstick skillet over medium heat. Add the cauliflower and salt. Cook, stirring, until the "rice" is crisp-tender, 6 to 8 minutes. Remove the pan from the heat.
In a small bowl, combine the soy sauce, mirin, honey and ginger.
Heat a nonstick 10-inch skillet over medium-high heat and coat with cooking spray. Add the chicken and cook until browned and cooked through, 5 minutes per side. Reduce the heat to low and pour the sauce over the chicken. Cook until the sauce thickens slightly, turn the chicken and let cook and additional 20 to 30 seconds. Remove the pan from the heat to prevent the sauce from drying out.
To serve, place 1 cup cauliflower "rice"" in each of 4 serving bowls. Slice each chicken thigh on an angle and place over the cauliflower rice. Top each with 1 tablespoon of sauce from the pan and sprinkle with the scallions and sesame seeds.
Per serving: Calories 243, Fat 8.5g, Carbohydrates 17g, Protein 26g