Honey Sriracha Chicken Fried Rice
Serves 5
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Honey Sriracha Chicken Fried Rice
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Serves 5
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Directions
1
Combine sriracha, soy sauce, tomato paste, ginger paste, honey, rice vinegar, and seasonings.
2
Add chicken thighs and toss to coat.
3
Marinate for at least 15 mins, up to overnight.
4
Start cooking rice in a rice cooker or on the stovetop.
5
Preheat air fryer to 400°F (200°C).
6
Cook chicken for 20-25 mins, flip halfway, until cooked through and browned.
7
Remove chicken and the air fryer rack.
8
Steam frozen mukimame/veggies of choice in microwave to soften.
9
Add veggies directly into the rendered juices in the air fryer basket.
10
Air fry at 400°F (200°C) for 8-10 mins.
11
While veggies finish, whisk together all low-cal sriracha mayo ingredients, thinning with milk until drizzleable.
12
Chop chicken into bite sized pieces.
13
Add cooked rice, soy sauce, toasted sesame oil, chopped chicken, and sliced green onions to the veggies.
14
Toss everything together until evenly combined.
15
Portion into 5 bowls or meal prep containers.
16
Drizzle 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 fryer
sealable container
rice cooker
microwave
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.