Directions
- 1Slice chicken thighs into cubes.
- 2Season with black pepper, garlic and ginger paste, red pepper flakes, honey, sriracha, orange juice, zest and soy sauce.
- 3Add light butter to a pan on medium heat and toast sesame seeds until slightly golden and crisp.
- 4Add minced garlic and cook for 2 minutes until fragrant.
- 5Add salt and leftover cooked rice. Mix until fluffy and combined.
- 6Add chopped green onions and sesame seeds. Mix well.
- 7Slice all your veggies, then add rice vinegar, red pepper flakes and a drizzle of honey.
- 8Mix well.
- 9Lay down your chicken thighs on a sheet pan and oven bake or air fry for 20 minutes until golden and juicy.
- 10Serve with the rice and cucumber salad.
Ingredients
- 1000 g Boneless Skinless Chicken Thighs
- 1.5 tsp Black Pepper
- 20 g Minced Garlic
- 20 g Ginger Paste
- 2 tsp Red Pepper Flakes
- 30 g Honey
- 30 g Sriracha
- 100 g Freshly Squeezed Orange Juice
- 1.5 tsp Orange Zest
- 25 g Dark Soy Sauce
- 15 g Reduced Fat Butter
- 25 g Sesame Seeds
- 20 g Minced Garlic
- 250 g Uncooked White Rice
- 690 g Cooked Rice
- 50 g Green Onion
- 300 g Green Cabbage
- 400 g Cucumber
- 200 g Red Onion
- 200 g Carrots
- 150 g Green Onion
- 25 g Rice Vinegar
- 1 or 2 tsp Red Pepper Flakes
- 20 g Honey
Equipment
ovensheet panfrying pan
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