Barbecue Chicken Bowl with Celery and Pineapple Salad | RICARDO

Ingredients

• 1/4 cup (60 ml) chili sauce
• 2 tbsp (30 ml) ketchup
• 1 tbsp brown sugar
• 1 tbsp (15 ml) prepared mustard
• 1 tbsp (15 ml) Worcestershire sauce
• 1 tsp (5 ml) Sriracha
• 1 garlic clove, chopped
• 1 1/2 lb (675 g) boneless, skinless chicken thighs
• 4 oz (115 g) rice noodles
• 2 celery stalks, thinly sliced
• 1 1/2 cups (220 g) pineapple, diced
• 2 tbsp (30 ml) rice vinegar
• 2 tbsp (30 ml) mirin
• 1/4 tsp (1 ml) Sriracha
• 1/4 cup (10 g) basil leaves, torn