Cola Chicken with Cauliflower Rice

Instructions

1. Step 1

   Pulse the cauliflower florets in batches until they resemble rice grains. Set the cauliflower rice aside.

   Ingredients used: 800.0 gr Cauliflower

   Cookware: food processor

2. Step 2

   Whisk together the cola, soy sauce, rice vinegar, sesame oil, garlic, and ginger.

   Ingredients used: 355.0 ml Cola, 12.0 gr Garlic, 15.0 gr Ginger, 15.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 60.0 ml Soy Sauce

   Cookware: Medium mixing bowl, whisk

3. Step 3

   Whisk the cornstarch and cold water into a smooth slurry.

   Ingredients used: 12.0 gr Cornstarch, 30.0 ml Water

   Cookware: Small Mixing Bowl, whisk

4. Step 4

   Heat 1 tbsp (15 ml) neutral oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear, turning occasionally, until browned.

   Timer: 6 min (fixed)

   Ingredients used: 680.0 gr Chicken Thigh, 15.0 ml Vegetable Oil

   Cookware: large skillet, spatula

5. Step 5

   Pour the cola mixture into the skillet and bring it to a simmer over medium heat. Cook until the chicken reaches an internal temperature of 74°C.

   Timer: 8 min (fixed)

   Cookware: instant-read thermometer, large skillet, spatula

6. Step 6

   Stir the slurry again, then add it to the simmering sauce. Cook over low heat, stirring, until the sauce is glossy and thick enough to coat the chicken.

   Timer: 2 min (fixed)

   Cookware: large skillet, spatula

7. Step 7

   Heat the remaining 1 tbsp (15 ml) neutral oil in a second large skillet over medium heat. Add the cauliflower rice, salt, and black pepper, then stir-fry until tender but not mushy.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 4.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: Second large skillet, spatula

8. Step 8

   Divide the cauliflower rice among plates, spoon the cola chicken and sauce over it, and finish with the scallions.

   Ingredients used: 4.0 piece Scallion