Garlic chicken with sesame oil and soy sauce, packed with roasted broccoli, shredded cabbage, and edamame over cauliflower rice. Great for batch cooking and easy portioning for three.
LBy LHYE
Servings
3
1.5 lb Boneless skinless chicken thighs
3 tbsp Soy sauce
1 tbsp Oyster sauce
2 tbsp Sesame oil
1 tbsp Olive oil
5 clove Garlic
1 tbsp Apple cider vinegar
1 tbsp Gochujang
2 piece Broccoli
4 cup Shredded cabbage
1.5 cup Shelled edamame
6 cup Cauliflower rice
0.5 tsp Salt
Calories
830 kcal
Protein
73g
Carbs
40g
Fat
45g
Fiber
16g
Sugar
13g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 425F. Line a sheet pan, mince the garlic, cut the broccoli into florets, and pat the boneless skinless chicken thighs dry.
2. Whisk soy sauce, oyster sauce, sesame oil, apple cider vinegar, gochujang, and garlic in a large bowl. Add the boneless skinless chicken thighs and toss to coat well.
3. Spread the broccoli on one side of the sheet pan, toss with olive oil and salt, and arrange the boneless skinless chicken thighs on the other side. Roast until the chicken is cooked through and the broccoli is browned and tender, about 22 to 28 minutes.
4. While the pan roasts, steam or microwave the cauliflower rice until tender and heat the shelled edamame until warmed through. Lightly wilt the shredded cabbage in a large skillet or microwave just until slightly softened.
4 cup Shredded cabbage,
1.5 cup Shelled edamame,
6 cup Cauliflower rice
Finish
5. Rest the boneless skinless chicken thighs for a few minutes, then slice. Divide the cauliflower rice among containers, then add shredded cabbage, broccoli, shelled edamame, and sliced chicken. Spoon any pan juices over the top before sealing.
1.5 lb Boneless skinless chicken thighs,
2 piece Broccoli,
4 cup Shredded cabbage,
1.5 cup Shelled edamame,
6 cup Cauliflower rice
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