Tips for Experienced Cooks
To elevate the dish further, consider adding a small amount of honey or brown sugar to the marinade to balance the acidity of the vinegar and add a subtle sweetness that complements the savory elements of the chicken. Additionally, integrating a spice such as cumin or coriander to the cauliflower rice can introduce an aromatic complexity that enhances the overall flavor profile of the dish. For a crispier texture, you might also sear the chicken at a higher heat for a shorter duration before reducing the heat to ensure thorough cooking.
Step 1: Prepare the marinade
In a large bowl, whisk together the soy sauce, apple cider vinegar, water, garlic, and black peppercorns. Add the chicken to the bowl and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- 1/4 cup soy sauce
- 2 tablespoons apple cider vinegar
- 1/4 cup water
- 3 cloves garlic (minced)
- 1 teaspoon black peppercorns
Step 2: Cook the chicken
Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add it to the skillet. Cook for 5-7 minutes on each side, or until browned and cooked through.
- 2 tablespoons olive oil
- Marinated chicken from step 1
Step 3: Prepare the cauliflower rice
While the chicken is cooking, rice the cauliflower using a food processor or box grater. Heat a separate skillet over medium heat and add the riced cauliflower. Cook for 5-7 minutes, or until tender.
- 1 head of cauliflower, riced
Step 4: Serve
Serve the cooked chicken over the cauliflower rice and enjoy!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken thighs
Fresh Produce & Herbs
- 1 head garlic
- 1 head cauliflower
Pantry Items
- 1/3 cup soy sauce
- 1/3 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon olive oil
Seasonings & Spices
- 1 teaspoon black peppercorns
- 1 clove salt