Imported from YouTube
Honey Garlic Chicken Fried Rice with Creamy Sriracha Sauce
Crispy honey garlic chicken thighs served over toasted sesame fried rice with mixed vegetables, green onions, and a creamy sriracha sauce. Designed as a high-protein meal-prep recipe yielding eight portions.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1300 g boneless chicken thighs (Cut into small cubes)
- black pepper (For the chicken seasoning)
- garlic granules (For the chicken seasoning; the source also refers to garlic powder)
- onion powder (For the chicken seasoning)
- chili flakes (For the chicken seasoning)
- olive oil (A drizzle, for the chicken marinade)
- honey (For the chicken marinade)
- soy sauce (Light and dark soy sauce, for the chicken marinade)
- low-fat yogurt (For the creamy sriracha sauce)
- light mayonnaise (For the creamy sriracha sauce)
- sriracha (For the creamy sriracha sauce)
- honey (For the creamy sriracha sauce)
- smoked paprika (For the creamy sriracha sauce)
- 450 g mixed vegetables (For the toasted sesame fried rice)
- 100 g green onions (For the toasted sesame fried rice; additional green onion is added later)
- 40 g sesame seeds (For the toasted sesame fried rice)
- leftover cooked rice (Quantity not stated)
- soy sauce (Light soy sauce, added to the rice; quantity not stated)
- green onions (Additional green onion added with the rice; quantity not stated)
- 20 g light butter (For a silky smooth texture)
Steps
- 1
Cut the boneless chicken thighs into small cubes.
- 2
Add black pepper, garlic granules or garlic powder, onion powder, and chili flakes to the chicken. Add a drizzle of olive oil, honey, and light and dark soy sauce, then mix until the chicken changes color and is evenly coated.
- 3
In a separate bowl, combine the low-fat yogurt, light mayonnaise, sriracha, honey, and smoked paprika. Mix until smooth and creamy, then set aside for serving.
- 4
Spread the marinated chicken evenly on a large sheet pan.
- 5
Bake and grill the chicken at 190°C/390°F for 20 minutes, until crispy and golden.
- 6
Remove the cooked chicken from the sheet pan, leaving the chicken juices on the pan.
- 7
Add the mixed vegetables, 100 g green onion, and sesame seeds to the sheet pan. Mix them into all the chicken juices.
- 8
Oven-grill the vegetable and sesame mixture at 200°C/400°F for 15 minutes.
- 9
Add the leftover cooked rice, light soy sauce, additional green onion, and 20 g light butter to the toasted vegetable mixture.
- 10
Mix gently until fully combined and fluffy.
- 11
Add the honey garlic chicken back to the fried rice.
- 12
Serve the chicken fried rice with the creamy sriracha sauce.
Notes
The source states that this makes eight high-protein meals and approximately 550 calories per serving, with about 42 g protein, 52 g carbohydrates, and 18 g fat per serving. Quantities for the seasonings, sauces, honey, rice, and soy sauce are not visible or stated in the supplied source.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →