How To Make Sticky Asian Chicken With Rice By Rachael

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Chicken breast is leaner, while drumsticks are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

Start with 6 tablespoons of tamari or soy sauce, or about a third of a cup.

Add 3 tablespoons of sweet chili sauce and hoisin sauce to the soy sauce.

Add a turn of the bowl of toasted sesame oil and 1/3 to 1/2 cup of light brown sugar, whisk together.

Grate or mince 2 inches of fresh ginger root and 4-5 cloves of garlic, add to the sauce mixture.

Pepper the chicken and brown it in a touch of olive or vegetable oil in a large cast iron skillet.

Pour the sticky sauce into the pan with the chicken and let it combine and melt together.

Start cooking plain white rice according to package directions, using water or stock.

In a food processor, combine ginger, garlic, scallions, spinach, and a hot pepper, then add this mixture to the rice during the last 3-4 minutes of cooking.

Add lime juice to the rice at the end to keep the green color.

Blister a couple of handfuls of shishito peppers in a hot pan and set aside for serving.

Once the chicken glaze has thickened, slide the chicken back into the pan to coat in the glaze.

Serve the green rice in a serving dish and top with the blistered shishito peppers.

Reserve the green tops of the scallions to garnish the dish at the table.

Finish with a sprinkle of sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens