Last month, I went to a restaurant in Evanston and ordered the first thing that caught my eye: sriracha chicken skewers. At the time it seemed like a good idea, but 20 minutes later, I wished I had picked something a little less thirst-inducing. Although the dish may have burned me a little bit, I still thought it was delicious and aimed to recreate something along the lines of it. This is that recreation.
Because I’m lame and skewerless (is that a word?) I decided to make more of a mash up; honey sriracha glazed chicken pieces, roasted onions and sautéed kale lying on a bed of rice. Sounds good, right?
This dish is super flavorful and also pretty healthy, so it’s a win-win for your mouth and your digestive system… and your sinuses will be cleared as well, I assure you.
Ingredients
for the chicken & marinade
- 4 boneless chicken thighs
- ¼ cup soy sauce
- 1 tablespoon sriracha
- 2 teaspoons honey
for the glaze
- ¼ cup sriracha
- ⅓ cup honey
for the vegetables
- 3 medium onions
- 2 cups kale
- sesame oil
Instructions
for the chicken & marinade
Trim most of the fat from the chicken thighs, and cut them into 1-2 inch pieces.
In a small bowl, whisk together the soy sauce, sriracha and honey, then place the chicken pieces to soak for at least 2 hours.
for the vegetables & rice
Preheat the oven to 400º F.
Cut three medium sized onions into eighths, drizzle with sesame oil and roast on a baking sheet for 30-35 minutes, until the edges are blackened.
In a small frying pan, heat up 2 tablespoons of sesame oil and sautée the kale, 1 cup at a time until wilted and soft.
Cook 2 cups of rice according to the package instructions–if there are no instructions, boil in a ratio of 2 to 1 water to rice for 15 minutes once boiled.
for the chicken & glaze
Heat up a tablespoon of sesame oil in a skillet, then pan fry the chicken pieces for about two minutes on each side until browned. Let the chicken sit on a paper towel-lined plate to cool.
In a small bowl, whisk together the sriracha and honey, then mix in the cooked chicken pieces.
Arrange the rice, chicken and vegetables on a plate or in a bowl and serve.
