 Hi everyone, today's recipe we're making honey chicken thighs over cauliflower rice. Now you can serve this over white rice if you like, but I'm trying to keep the carbs lower so I'm using the cauliflower rice. And this recipe comes together so quickly you can have it on the table in just a few minutes. So I'm Rockin' Robin and I'm gonna show you how to do it right after our chef joke. Okay, so here's chef joke number one. Here we go. Second one will be a little bit later. How did the chickens bake a cake? They start from scratch. All right, we're gonna start off by going over our ingredients today so you know what's in our recipe before we start. So first up we have some chicken. I'm using some boneless skinless chicken thighs. You can use chicken breast or bone-in chicken thighs if you want and skin on. That's up to you. I have some flour here. It's Bob's Red Mill one-to-one gluten-free flour. You can use regular flour if you like. We'll need some garlic powder, some salt, we'll need some ground coriander, minced garlic, some butter. I have some coconut aminos which is a soy substitute. If you want to use soy sauce you can. That's our honey there. I'll need some apple cider vinegar and this container here is supposed to be chicken broth but I ran out so I'm using what I have which is what you should do as well. And then in this container here I have some arrowroot which is a thickener for our sauce. You could also use cornstarch if you don't have it or you prefer to use the other. Now I'm going to make a slurry out of that with a little bit more chicken broth. We'll need some pepper, avocado oil and some fresh parsley for garnish. So we're going to start off here by dredging our chicken into our flour mixture. So what we're going to do is take our flour mixture and I have measured out here my garlic powder and the salt. We're going to add it to the flour and the coriander. We'll stir that with our spoon to mix all the ingredients together and then we'll start dredging our chicken into it to give it a nice coating. So now we're going to head on over to the stove. Alright, I'm going to start off here with my big frying pan, this is where we're cooking the chicken. I'm going to put my temperature on medium-high heat, I have another pan over here and that's going to be cooking up my cauliflower rice which I just went to the store and bought some frozen riced cauliflower. It makes it really simple especially when you've got a busy day and you don't have time to be breaking it up yourself. I do have a video on that if you want to know how to do it I'll leave a link for it down in the description of this video and you can find out how to cut up your own cauliflower and make your own cauliflower rice. Alright, to our frying pan I'm going to add some avocado oil, you could use olive oil if you want. I'm just going to cover the bottom of the pan, let that heat up, while we're waiting for that to heat up. Anybody have any ideas or guesses as to what rock and robin is drinking in her favorite mug here, this is the delicious and nutritious and will make you ambitious mug and I'm drinking something, well, we'll say it's a little bit healthy. Let me know in the comments if you've got any ideas of what you think it is. Okay, so once the oil is hot you're going to add some butter to that oil and I just like to swirl it around. Once that melts then we'll be able to start our chicken and like I said we want this to be a good medium-high, my stove is acting up here and not behaving. Okay, you see that bubble on the butter? Okay, that means it's time. So we'll just lay these in and if you have more than can fit in your pan then go ahead and do this in batches. I'm going to add a little bit of pepper to our chicken and then I'm going to cover this because I want it to cook up quickly. Now we're going to work on our cauliflower rice, it only takes about five minutes, our chicken is going to take a little longer than that but I want it to be ready when we're ready to serve this up. So the instructions just say, heat up the pan, medium heat, toss those in, saute them for five minutes and they're done. Let's have a peek at our chicken after a couple of minutes. And basically you're cooking this for about two to three minutes on each side to really crisp it up and then we'll lower the heat and kind of get it to finish cooking on the inside. We want that temperature to be about 165. We'll be checking it with our instant read thermometer. All right, it's been about five minutes here on the cauliflower rice. I can feel it with my spatula, it's nice and soft and I'd say it's done so I'm going to turn off the heat and just put a cover on it, a lid to keep it warm. I'm going to put it right back there and it'll be good to go. Now that the chicken is done, I placed it in a plate behind the pan and now I'm going to add some butter to the pan. Give that butter a little swirl and then we're ready to add some garlic. We're only going to cook this in the pan for one minute to mellow out the flavor. Now we're going to add our coconut aminos and then our honey. Now work that all in until the honey is incorporated. Next goes our apple cider vinegar and our chicken broth, but in our case, it's beet broth. And I'm going to bring that up to a little simmer. In the meantime, we're going to make our slurry, which is going to thicken this up a little bit. So to make our slurry, all we have to do is take some of our broth, pour it into the arrowroot and give it a stir. Usually it's an equal amount. So if you use a tablespoon, you can use a tablespoon of each. Mix it all up. It will settle though. Like if I don't add this right away, I wait a few minutes and then I add it. I'll have to stir it again because the arrowroot will kind of settle to the bottom. Okay, so as you can see, our sauce is simmering and now it's time to add our slurry. So I'm going to pour this in kind of slow and then mix it around. With arrowroot, you have to add this at the end and not boil it too much because then it loses its thickening properties. That's not the same with cornstarch. You can add it earlier and it will not lose its thickening properties. You can see the sauce is thickening up and now it's time to add back the chicken. Nestle the chicken into the sauce and then turn it over to coat it. And we're ready to serve it up. All right, for those of you that we're going to guess, what's in my cup today? All right, I'll tell you. But did you leave a guess down in the comments? I'd like to hear from you. The answer is matcha green tea. Who got it right? Let me know. Normally I get my second chef joke in before the end of the video, but today I was so busy cooking that I didn't. So for those of you that have stuck around, here we go. Here's chef joke number two. Why does a chicken need to lay an egg every day? For hindurance. All right, so I chopped up a little bit of parsley. So I'm just going to sprinkle it over the pan, save a little for my plate too. And that just finishes this dish off. It's so quick to put together, you've got to love that. All right, I'm going to serve up my rice, my cauliflower rice, that is. And I can't wait to dig in. This is so yummy, flavors. I'm going to take this nice little golden brown chicken thigh, which I love the chicken thighs. And then add a little bit of that juice or gravy or whatever you want to call it, sauce right on top. And I'm going to dive in. Love those flavors, it's not too sweet, which I like, it's kind of an in-between. You got a little bit of tartness, just a hint from the apple cider vinegar with the sweetness of the honey. It is a great combination, you're going to love this, so good. So if you like chicken recipes, you might want to try my slow cooker chicken tacos. I have some great Mexican recipes and that is a really good one. I'll leave a link for you right over here. Check that out and let me know what you think. Thanks so much for watching today. Go ahead and subscribe to my channel if you haven't already and click the notification bell so you'll be notified when new videos come out. Leave me a comment and if you enjoyed the video, smash the like button for me. All right, everybody, we'll see you next time.