Sticky sriracha chicken rice with charred veg - delicious. magazine
Sriracha is great for more than just drizzling! Use it in a sticky glaze for this lip-smacking sriracha chicken thigh recipe, served with rice and greens.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 30g unsalted butter
- 1 finely sliced onion
- 200g basmati rice
- 400ml chicken stock (gluten free if need be)
- 4 free-range chicken thighs
- Olive oil
- Florets from 1 head of broccoli
- 1 bunch of trimmed and halved spring onions.
- 4 tbsp sriracha chilli sauce
- 4 tbsp runny honey
- 1 crushed garlic clove
- 2cm fresh ginger, finely grated
- 1 tbsp toasted sesame seeds
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