Honey Sriracha Chicken Fried Rice

Ingredients (raw weights)

• 900 g chicken thigh, boneless skinless, raw
• 60 g sriracha, as sold
• 50 g honey, as sold
• 30 g soy sauce, reduced sodium, as sold
• 15 g tomato paste, canned
• 15 g ginger root, raw
• 15 g vinegar, as sold
• 300 g jasmine rice, dry (uncooked)
• 50 g mayonnaise, light, as sold
• 50 g Greek yogurt, plain, nonfat, as sold
• 35 g sriracha, as sold
• 5 g honey, as sold
• 0.5 g garlic powder, dry
• 30 g green onion/scallion, raw
• 30 g soy sauce, reduced sodium, as sold
• 15 g sesame oil, as sold
• frozen mukimame* – no amount given (not in macros)

Steps

1. Combine sriracha, soy sauce, tomato paste, ginger paste, honey, rice vinegar, and seasonings. Add chicken thighs and toss to coat. Marinate for at least 15 mins, up to overnight.
2. Start cooking rice in a rice cooker or on the stovetop (so rice finishes at the same time as everything else)
3. Preheat air fryer to 400°F. Cook chicken for 20–25 mins, flip halfway, until cooked through and browned.
4. Remove chicken and the air fryer rack. Steam frozen mukimame/veggies of choice in microwave to soften. Add veggies directly into the rendered juices in the air fryer basket. Air fry at 400°F for 8–10 mins.
5. While veggies finish, whisk together all low-cal sriracha mayo ingredients, thinning with milk until drizzleable. Chop chicken into bite sized pieces.
6. Add cooked rice, soy sauce, toasted sesame oil, chopped chicken, and sliced green onions to the veggies. Toss everything together until evenly combined.
7. Portion into 5 bowls or meal prep containers (if storing frozen, use @stealthhealthcontainers for best results)
8. Drizzle with sriracha mayo, garnish with sesame seeds and green onions, and enjoy!