1Cube boneless chicken thighs and marinate with black pepper, garlic, ginger, chilli flakes, honey, sriracha, fresh orange juice, orange zest, and dark soy sauce. Let it marinate for at least 30 minutes for maximum flavour.
2Bake or air fry the chicken at 200C / 400F for 19-22 minutes until golden and slightly charred, then let it rest in all those juices.
3While the chicken cooks, toast sesame seeds in a pan with a little butter until golden.
4Add garlic to the pan and cook until fragrant.
5Stir in cooked rice and mix until fluffy.
6Make the crunchy vinegar based slaw for balance and texture.
7Once chicken is cooked, serve and ENJOY!
Ingredients
1200 g Boneless Skinless Chicken Thighs, cubed
2.4 Tsp Black Pepper
36 g Minced Garlic
36 g Ginger Paste
2.4 Tsp Red Pepper Flakes
36 g Honey
36 g Sriracha
120 g Freshly Squeezed Orange Juice
1.8 Tbsp Orange Zest
36 g Dark Soy Sauce
18 g Reduced Fat Butter
30 g Sesame Seeds
24 g Minced Garlic
300 g Uncooked White Rice/Cooked White Rice (leftover or day old cooked is best)