Orange Chicken Rice Bowls

Ingredients (raw weights)

• 1000 g chicken thigh, boneless skinless, raw
• 4.6 g black pepper, dry
• 30 g garlic, raw
• 30 g ginger root, raw
• 9.9 g bell pepper, raw
• 30 g honey, as sold
• 30 g sriracha, as sold
• 30 g soy sauce, reduced sodium, as sold
• 15 g butter, light, as sold
• 25 g sesame seeds, dry
• 20 g garlic, raw
• 250 g white rice, cooked
• 50 g green onion/scallion, raw
• 300 g cabbage, raw
• 400 g cucumber, raw
• 200 g onion, raw
• 200 g carrot, raw
• 150 g green onion/scallion, raw
• 25 g vinegar, as sold
• 150 g bell pepper, raw
• 20 g honey, as sold
• Freshly Squeezed Orange Juice – no amount given (not in macros)
• Orange Zest – no amount given (not in macros)

Steps

1. Cube boneless chicken thighs and marinate with black pepper, garlic, ginger, chilli flakes, honey, sriracha, fresh orange juice, orange zest, and dark soy sauce. Let it marinate for at least 30 minutes for maximum flavour
2. Bake or air fry the chicken at 200C / 400F for 19-22 minutes until golden and slightly charred, then let it rest in all those juices.
3. While it cooks, toast sesame seeds in a pan with a little butter until golden. Add garlic and cook until fragrant, then stir in cooked rice. Mix until fluffy.
4. Make the crunchy vinegar based slaw for balance and texture.
5. Once chicken is cooked, serve and ENJOY!