Cooked - Honey Sriracha Chicken Fried Rice

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Honey Sriracha Chicken Fried Rice

1.0

900g skinless chicken thighs

60g sriracha

50g honey

30g soy sauce

15g tomato paste

15g ginger paste

15g rice vinegar

Garlic, pepper, salt to taste

336g frozen mukimame

300g Jasmine rice (dry weight)

50g low-fat mayo

50g 0% greek yogurt

35g sriracha

5g honey

Salt, pepper, garlic powder to taste

Milk

2 stalks of green onions

30g soy sauce

15g toasted sesame oil

White/black sesame seeds

Combine sriracha, soy sauce, tomato paste, ginger paste, honey, rice vinegar, and seasonings. Add chicken thighs and toss to coat. Marinate for at least 15 mins, up to overnight.
Start cooking rice in a rice cooker or on the stovetop (so rice finishes at the same time as everything else)
Preheat air fryer to 400°F. Cook chicken for 20–25 mins, flip halfway, until cooked through and browned.
Remove chicken and the air fryer rack. Steam frozen mukimame/veggies of choice in microwave to soften. Add veggies directly into the rendered juices in the air fryer basket. Air fry at 400°F for 8–10 mins.
While veggies finish, whisk together all low-cal sriracha mayo ingredients, thinning with milk until drizzleable. Chop chicken into bite sized pieces.
Add cooked rice, soy sauce, toasted sesame oil, chopped chicken, and sliced green onions to the veggies. Toss everything together until evenly combined.
Portion into 5 bowls or meal prep containers. Drizzle with sriracha mayo, garnish with sesame seeds and green onions, and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🍚Fried Rice

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 21 weeks ago

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