Description
A vibrant and flavorful meal featuring tender chicken in a spicy garlic sauce, served with fluffy steamed rice and a refreshing tomato-cucumber salad.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sriracha sauce
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup jasmine rice, rinsed
- 2 cups water
- 2 large tomatoes, diced
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, mix soy sauce, honey, sriracha, garlic, and ginger. Add chicken, toss to coat, and marinate for 10 minutes.
- Cook rice with water in a pot or rice cooker until fluffy, about 15-20 minutes.
- Heat olive oil in a skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 8-10 minutes.
- In a separate bowl, combine tomatoes, cucumber, red onion, cilantro, lime juice, salt, and pepper for the salad.
- Serve chicken over rice with salad on the side.
Notes
You can customize the seasonings to taste.