Crispy Honey Garlic Chicken Fried Rice
Serves 8
Directions
- 1Slice your chicken thighs into cubes, trim excess fat, add this simple seasoning mix with a drizzle of olive oil, honey, and soy sauce. Mix well till the color changes, then set aside.
- 2In a bowl, add low fat yogurt, light mayo, sriracha, honey, and smoked paprika. Mix till smooth and creamy. Bottle and refrigerate for the week.
- 3Spread the marinated chicken on a large lined sheet pan, add cooking spray, then oven bake for 20 minutes at 190C / 390F until golden and crispy.
- 4Once chicken is cooked, remove from pan leaving resting juices. Add mixed veggies with green onion and sesame seeds. Mix thoroughly in all the chicken juices. Spread flat.
- 5Oven roast the mixed veggies for 15 minutes.
- 6Finally, add leftover cooked rice, more soy sauce, green onion, and light butter. Give it a gentle mix until delicious and fluffy.
- 7Add back your honey garlic chicken and mix well.
- 8Serve with a creamy sriracha sauce.
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 (700-800g Cooked)
- 40 g Light Soy Sauce (adjust based on color)
- 50 g Green Onion, green part
- 20 g Light Butter, gives silky smooth texture to rice
Equipment
large sheet panovenbowl
Tips
- This recipe is a game changing way to meal prep for the week.
- Serve with a creamy sriracha sauce.
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