Chef Jessica from The Kitchen was sharing with KATU Afternoon Live’s Tra’ Renee some great weeknight meals that pump up the vegetables! Here’s a quick go to recipe that uses cauliflower rice as a great vegetable substitute for regular rice!

Thai Style Chicken Thighs with Cauliflower Rice

Serves 4

1 head of cauliflower

½ – ¾ cup of coconut milk (or more)


4 chicken thighs

2-3 red thai chilis, deseeded

8 cloves of garlic, minced

1 tablespoon oyster sauce (or coconut aminos if you are Paleo)

4 tablespoon soy Sauce (or tamari if you are gluten free)

1 tablespoon honey

handful of fresh thai basil/regular basil leaves (no stalks)


For the Rice:

In a blender, pulse cauliflower florets till you get something that resembles breadcrumbs.

Heat a dry non-stick pan over medium heat. Add your cauliflower rice. This is simply to toast and soften the cauliflower. Stir occasionally.


After 2-3 minutes, add in the coconut milk. Keep mixing.  Once the cauliflower is cooked through and soft, take out and dish onto a plate.

For the Thai Basil Chicken:

Heat your wok over medium-high while you prep your ingredients.

Slice your chicken into bite sized pieces.

Add your chili and garlic into the hot pan. Stir-fry for 20 seconds.

Add your chicken in in a single layer, making sure not to overcrowd or else the chicken starts to steam more than brown. The pan should be hot enough so the chicken starts to brown almost immediately.

After 30-60 seconds, flip the chicken pieces individually to brown the other side.

After all the sides are nicely brown and slightly charred (2 minutes), add in the sauce mixture. Stir-fry for 30 seconds.

When the chicken is just cooked through, toss in the thai basil. Mix. Scoop over cauliflower rice. Place your prepared egg. Sprinkle on garnishes of basil, peanuts, chili and serve!