Serves 5
Directions
- 1Combine sriracha, soy sauce, tomato paste, ginger paste, honey, rice vinegar, and seasonings.
- 2Add chicken thighs and toss to coat.
- 3Marinate for at least 15 mins, up to overnight.
- 4Start cooking rice in a rice cooker or on the stovetop.
- 5Preheat air fryer to 400°F (200°C).
- 6Cook chicken for 20-25 mins, flip halfway, until cooked through and browned.
- 7Remove chicken and the air fryer rack.
- 8Steam frozen mukimame/veggies of choice in microwave to soften.
- 9Add veggies directly into the rendered juices in the air fryer basket.
- 10Air fry at 400°F (200°C) for 8-10 mins.
- 11While veggies finish, whisk together all low-cal sriracha mayo ingredients, thinning with milk until drizzleable.
- 12Chop chicken into bite sized pieces.
- 13Add cooked rice, soy sauce, toasted sesame oil, chopped chicken, and sliced green onions to the veggies.
- 14Toss everything together until evenly combined.
- 15Portion into 5 bowls or meal prep containers.
- 16Drizzle with sriracha mayo, garnish with sesame seeds and green onions, and enjoy!
Ingredients
- 900 g skinless chicken thighs
- 60 g sriracha
- 50 g honey
- 30 g soy sauce
- 15 g tomato paste
- 15 g ginger paste
- 15 g rice vinegar
- garlic
- pepper
- salt
- 336 g frozen mukimame
- 300 g Jasmine rice (dry weight)
- 50 g low-fat mayo
- 50 g 0% greek yogurt
- 35 g sriracha
- 5 g honey
- milk
- 2 stalks green onions
- 30 g soy sauce
- 15 g toasted sesame oil
- white/black sesame seeds
Equipment
air fryersealable containerrice cookermicrowave
Tips
- Marinate the chicken for at least 15 minutes, up to overnight.
- Cook rice so it finishes at the same time as the other components.
- Steam frozen veggies in the microwave to soften before air frying.
- Whisk sriracha mayo ingredients, thinning with milk until drizzleable.
- Double the sauce recipe and add to a sauce bottle for use through the week.
- When storing frozen, use @stealthhealthcontainers for best results.
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