Honey Garlic Chicken Fried Rice

Preparation

Step 1: Season and marinate the chicken [00:14]

In a large sheet pan, add the 1300g of cubed boneless chicken thighs. Season with black pepper, garlic granules, onion powder, and chili flakes. Add a drizzle of olive oil, honey, and light and dark soy sauce. Mix everything until the chicken is evenly coated and the color changes.

Step 2: Prepare the creamy sriracha sauce [00:23]

In a bowl, combine low-fat yogurt, light mayonnaise, sriracha, honey, and smoked paprika. Mix until the sauce is smooth and creamy.

Step 3: Bake the chicken [00:33]

Spread the marinated chicken onto a sheet pan lined with parchment paper. Bake in a preheated oven at 190°C (390°F) for 20 minutes until golden and crispy. Remove the cooked chicken from the pan and set aside.

Step 4: Prepare the fried rice base [00:41]

On the same sheet pan with the remaining chicken juices, add the 450g of mixed vegetables, 100g of chopped green onion, and 40g of sesame seeds. Mix well to incorporate the juices and grill in the oven at 200°C (400°F) for 15 minutes.

Step 5: Finish the fried rice [00:50]

Add the leftover cooked rice, more light soy sauce, green onion, and 20g of light butter to the vegetables. Mix everything gently until combined and fluffy.

Step 6: Serve [00:58]

Add the crispy honey garlic chicken back into the pan with the rice. Drizzle with the creamy sriracha sauce and serve.