Honey Sriracha Chicken Fried Rice
Honey Sriracha Chicken Fried Rice
Ingredients
For the Honey Sriracha Chicken
- 900 g skinless chicken thighs
- 60 g sriracha
- 50 g honey
- 30 g soy sauce
- 15 g tomato paste
- 15 g ginger paste
- 15 g rice vinegar
- to taste garlic
- to taste pepper
- to taste salt
For the Veggies
- 336 g frozen mukimame, or any frozen veggies of choice
- to taste garlic powder, optional
- to taste pepper, optional
For the Rice
- 300 g Jasmine rice, dry weight, about 2 cups
For the Low-Cal Sriracha Mayo
- 50 g low-fat mayo
- 50 g 0% Greek yogurt
- 35 g sriracha
- 5 g honey
- to taste salt
- to taste pepper
- to taste garlic powder
- as needed milk, to thin
For Garnish and Finishing
- 2 stalks green onions, sliced
- 30 g soy sauce
- 15 g toasted sesame oil
- as needed sesame seeds, white or black
Instructions
- 1
In a bowl, combine 60g sriracha, 30g soy sauce, 15g tomato paste, 15g ginger paste, 50g honey, 15g rice vinegar, and seasonings (garlic, pepper, salt). Mix until a smooth glaze forms.
⏱️ 5 min
- 2
Add the 900g skinless chicken thighs to a sealable container or Ziploc bag. Pour the prepared marinade over the chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to overnight in the refrigerator.
⏱️ 5 min
- 3
Start cooking the 300g Jasmine rice in a rice cooker or on the stovetop according to package directions, aiming for it to finish cooking around the same time as the chicken and veggies.
⏱️ 5 min
- 4
Preheat your air fryer to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 5
Place the marinated chicken thighs in the air fryer basket. Cook for 20–25 minutes, flipping halfway through, until the chicken is cooked through, browned, and has a slight char.
⏱️ 25 min•🌡️ 400
- 6
While the chicken cooks, prepare the low-cal sriracha mayo. In a small bowl, whisk together 50g low-fat mayo, 50g 0% Greek yogurt, 35g sriracha, 5g honey, salt, pepper, and garlic powder to taste. Add milk as needed to thin the sauce to a drizzleable consistency.
⏱️ 5 min
- 7
Once the chicken is cooked, remove it from the air fryer and set aside. Remove the air fryer rack. Steam the 336g frozen mukimame (or other frozen veggies) in the microwave to soften them.
⏱️ 5 min
- 8
Add the steamed veggies directly into the air fryer basket, into the rendered juices from the chicken. Optionally, season with garlic powder and pepper. Air fry at 400°F (200°C) for 8–10 minutes, until slightly roasted or charred.
⏱️ 10 min•🌡️ 400
- 9
While the veggies finish, chop the cooked chicken into bite-sized pieces.
⏱️ 5 min
- 10
Once the veggies are done, add the cooked rice, 30g soy sauce, 15g toasted sesame oil, chopped chicken, and sliced green onions to the air fryer basket with the veggies. Toss everything together until evenly combined.
⏱️ 5 min
- 11
Portion the completed fried rice into 5 bowls or meal prep containers. Drizzle generously with the prepared low-cal sriracha mayo.
⏱️ 5 min
- 12
Garnish with sesame seeds (white or black) and additional sliced green onions. Serve and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Honey Sriracha Chicken Fried Rice
For the Honey Sriracha Chicken
- 900 g skinless chicken thighs
- 60 g sriracha
- 50 g honey
- 30 g soy sauce
- 15 g tomato paste
- 15 g ginger paste
- 15 g rice vinegar
- to taste garlic
- to taste pepper
- to taste salt
For the Veggies
- 336 g frozen mukimame, or any frozen veggies of choice
- to taste garlic powder, optional
- to taste pepper, optional
For the Rice
- 300 g Jasmine rice, dry weight, about 2 cups
For the Low-Cal Sriracha Mayo
- 50 g low-fat mayo
- 50 g 0% Greek yogurt
- 35 g sriracha
- 5 g honey
- to taste salt
- to taste pepper
- to taste garlic powder
- as needed milk, to thin
For Garnish and Finishing
- 2 stalks green onions, sliced
- 30 g soy sauce
- 15 g toasted sesame oil
- as needed sesame seeds, white or black
Instructions
- 1
In a bowl, combine 60g sriracha, 30g soy sauce, 15g tomato paste, 15g ginger paste, 50g honey, 15g rice vinegar, and seasonings (garlic, pepper, salt). Mix until a smooth glaze forms.
⏱️ 5 min - 2
Add the 900g skinless chicken thighs to a sealable container or Ziploc bag. Pour the prepared marinade over the chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to overnight in the refrigerator.
⏱️ 5 min - 3
Start cooking the 300g Jasmine rice in a rice cooker or on the stovetop according to package directions, aiming for it to finish cooking around the same time as the chicken and veggies.
⏱️ 5 min - 4
Preheat your air fryer to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 5
Place the marinated chicken thighs in the air fryer basket. Cook for 20–25 minutes, flipping halfway through, until the chicken is cooked through, browned, and has a slight char.
⏱️ 25 min•🌡️ 400 - 6
While the chicken cooks, prepare the low-cal sriracha mayo. In a small bowl, whisk together 50g low-fat mayo, 50g 0% Greek yogurt, 35g sriracha, 5g honey, salt, pepper, and garlic powder to taste. Add milk as needed to thin the sauce to a drizzleable consistency.
⏱️ 5 min - 7
Once the chicken is cooked, remove it from the air fryer and set aside. Remove the air fryer rack. Steam the 336g frozen mukimame (or other frozen veggies) in the microwave to soften them.
⏱️ 5 min - 8
Add the steamed veggies directly into the air fryer basket, into the rendered juices from the chicken. Optionally, season with garlic powder and pepper. Air fry at 400°F (200°C) for 8–10 minutes, until slightly roasted or charred.
⏱️ 10 min•🌡️ 400 - 9
While the veggies finish, chop the cooked chicken into bite-sized pieces.
⏱️ 5 min - 10
Once the veggies are done, add the cooked rice, 30g soy sauce, 15g toasted sesame oil, chopped chicken, and sliced green onions to the air fryer basket with the veggies. Toss everything together until evenly combined.
⏱️ 5 min - 11
Portion the completed fried rice into 5 bowls or meal prep containers. Drizzle generously with the prepared low-cal sriracha mayo.
⏱️ 5 min - 12
Garnish with sesame seeds (white or black) and additional sliced green onions. Serve and enjoy!