Serves 8
Directions
- 1Slice chicken thighs into small cubes, trim excess fat, add seasoning with olive oil, honey and soy sauce.
- 2Mix well and set aside.
- 3In a bowl, add yogurt, mayo, sriracha, honey and smoked paprika.
- 4Mix till smooth, bottle and refrigerate for the week.
- 5In a large lined sheet pan, spread marinated chicken, add cooking spray.
- 6Oven bake for 20 minutes at 190C / 390F until golden brown and crispy.
- 7Once chicken is cooked, remove from pan leaving resting juices.
- 8Add mixed veggies, green onion and sesame seeds.
- 9Mix thoroughly in all the chicken juices, spread flat.
- 10Oven roast for 15 minutes.
- 11Once cooked, add leftover rice, soy sauce, green onion and light butter.
- 12Mix gently till coated and fluffy.
- 13Add chicken, mix well then serve with creamy sauce and enjoy.
Ingredients
- 1300 g Raw Boneless Chicken Thighs, cubed and fat trimmed
- 2.5 Tsp Black Pepper
- 4 Tsp Garlic Granules
- 3 Tsp Onion Powder
- 2 Tsp Chilli Flakes
- 6 Tsp Olive Oil
- 50 g Honey
- 30 g Light Soy Sauce
- 25 g Dark Soy Sauce
- 300 g Low Fat Yogurt
- 120 g Light Mayo
- 50 g Sriracha
- 25 g Honey
- 1.5 Tsp Smoked Paprika
- 450 g Frozen Mixed Vegetables (carrots, sweetcorn, green beans, peas)
- 100 g Green Onion, white part
- 40 g Sesame Seeds
- 350 g Uncooked White Rice
- 40 g Light Soy Sauce
- 50 g Green Onion, green part
- 20 g Light Butter
Equipment
large sheet panbowlovencooking spray
Tips
- Serve with the creamy sriracha sauce.
Related recipes
Beef and Mushroom in Black Pepper Sauce
Chinese · Soup
Egg Roll in a Bowl
Chinese · Soup
Mongolian Beef Noodles
Chinese · Soup
High Protein Crispy Garlic Chicken Fried Rice
Chinese · Soup
Waterless Chicken Soup
Chinese · Soup30m
Crispy Pork Chili Garlic Noodles
Chinese · Soup20m
Sundubu-jjigae
Chinese · Soup15m
Beef Noodles (New Nan)
Chinese · Soup
Spicy Garlic Chili Oil
Chinese · Soup5m
Mie Gacoan
Chinese · Soup
Bang Bang Chicken Dinner
Chinese · Soup10m
Sundubu jjigae
Chinese · Soup15m