Honey Sriracha Glazed Chicken & Rice

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.

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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?

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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.

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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.

 

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