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.
2Slice 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.
3Slice 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.
4In a bowl, add low fat yogurt, light mayo, sriracha, honey, and smoked paprika. Mix till smooth and creamy. Bottle and refrigerate for the week.
5In a bowl, add low fat yogurt, light mayo, sriracha, honey, and smoked paprika. Mix till smooth and creamy. Bottle and refrigerate for the week.
6In a bowl, add low fat yogurt, light mayo, sriracha, honey, and smoked paprika. Mix till smooth and creamy. Bottle and refrigerate for the week.
7Spread 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.
8Spread 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.
9Spread 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.
10Once 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.
11Once 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.
12Once 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.
13Oven roast the mixed veggies for 15 minutes.
14Oven roast the mixed veggies for 15 minutes.
15Oven roast the mixed veggies for 15 minutes.
16Finally, add leftover cooked rice, more soy sauce, green onion, and light butter. Give it a gentle mix until delicious and fluffy.
17Finally, add leftover cooked rice, more soy sauce, green onion, and light butter. Give it a gentle mix until delicious and fluffy.
18Finally, add leftover cooked rice, more soy sauce, green onion, and light butter. Give it a gentle mix until delicious and fluffy.
19Add back your honey garlic chicken and mix well.
20Add back your honey garlic chicken and mix well.
21Add back your honey garlic chicken and mix well.
22Serve with a creamy sriracha sauce.
23Serve with a creamy sriracha sauce.
24Serve with a creamy sriracha sauce.
Ingredients
1300 g Raw Boneless Chicken Thighs, cubed and fat trimmed
1300 g Raw Boneless Chicken Thighs, cubed and fat trimmed
1300 g Raw Boneless Chicken Thighs, cubed and fat trimmed
2.5 Tsp Black Pepper
2.5 Tsp Black Pepper
2.5 Tsp Black Pepper
4 Tsp Garlic Granules
4 Tsp Garlic Granules
4 Tsp Garlic Granules
3 Tsp Onion Powder
3 Tsp Onion Powder
3 Tsp Onion Powder
2 Tsp Chilli Flakes
2 Tsp Chilli Flakes
2 Tsp Chilli Flakes
6 Tsp Olive Oil
6 Tsp Olive Oil
6 Tsp Olive Oil
50 g Honey
50 g Honey
50 g Honey
30 g Light Soy Sauce
30 g Light Soy Sauce
30 g Light Soy Sauce
25 g Dark Soy Sauce
25 g Dark Soy Sauce
25 g Dark Soy Sauce
300 g Low Fat Yogurt
300 g Low Fat Yogurt
300 g Low Fat Yogurt
120 g Light Mayo
120 g Light Mayo
120 g Light Mayo
50 g Sriracha
50 g Sriracha
50 g Sriracha
25 g Honey
25 g Honey
25 g Honey
1.5 Tsp Smoked Paprika
1.5 Tsp Smoked Paprika
1.5 Tsp Smoked Paprika
450 g Frozen Mixed Vegetables (carrots, sweetcorn, green beans, peas)
450 g Frozen Mixed Vegetables (carrots, sweetcorn, green beans, peas)
450 g Frozen Mixed Vegetables (carrots, sweetcorn, green beans, peas)
100 g Green Onion, white part
100 g Green Onion, white part
100 g Green Onion, white part
40 g Sesame Seeds
40 g Sesame Seeds
40 g Sesame Seeds
350 g Uncooked White Rice (700-800g Cooked)
350 g Uncooked White Rice (700-800g Cooked)
350 g Uncooked White Rice (700-800g Cooked)
40 g Light Soy Sauce (adjust based on color)
40 g Light Soy Sauce (adjust based on color)
40 g Light Soy Sauce (adjust based on color)
50 g Green Onion, green part
50 g Green Onion, green part
50 g Green Onion, green part
20 g Light Butter, gives silky smooth texture to rice
20 g Light Butter, gives silky smooth texture to rice
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.