Serves 1
Directions
- 1Start by making the marinade for the chicken by mixing half a cup of brown sugar, one cup of soy sauce, half a cup of honey, 1/3 cup of sriracha sauce, one tablespoon of ginger paste, and one teaspoon of each: garlic powder, salt, and black pepper until well combined.
- 2Add two pounds of skinless, boneless chicken thighs to the marinade.
- 3Put the chicken in the fridge and let it marinate for at least two hours.
- 4For the macaroni salad, set a pot to medium-high heat with four quarts of boiling water.
- 5Add some salt and one pound of macaroni to the boiling water.
- 6Give it a quick mix and let it cook for 9 to 11 minutes or until desired tenderness.
- 7Drain the macaroni and set it aside.
- 8Shred two carrots and a quarter of a white onion.
- 9Add the shredded onion and carrots to a bowl.
- 10Add one teaspoon of apple cider vinegar, one teaspoon of sugar, one and a half cups of mayonnaise, 1/3 cup of heavy cream, and salt and pepper to taste to the bowl.
- 11Mix until everything is well combined.
- 12To cook the chicken, set a skillet on medium-high heat and add some oil.
- 13Add the chicken to the skillet and cook for about 5 to 6 minutes on each side.
- 14Remove the chicken from the heat and set it aside.
- 15To serve, place some white rice, steamed cabbage, the chicken, and the macaroni salad on a plate.
- 16Drizzle a little bit of teriyaki glaze and some parsley flakes on top.
Ingredients
- 0.5 cup brown sugar
- 1 cup soy sauce
- 0.5 cup honey
- 0.33 cup sriracha sauce
- 1 tbsp ginger paste
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 lbs skinless boneless chicken thighs
- white rice
- steamed cabbage
- teriyaki glaze
- parsley flakes
- salt
- 1 box elbow macaroni
- 2 carrots
- 0.25 white onion
- 1 tsp apple cider vinegar
- 1 tsp sugar
- 1.5 cups mayonnaise
- 0.33 cup heavy cream
- Salt and pepper
Equipment
potskilletbowl
Tips
- You can use chicken breast, but breast is a little bit more dry.
- Top with teriyaki glaze & parsley flakes (optional).
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