Description
Tender chicken thighs in a sweet and spicy glaze served over fluffy rice and steamed broccoli, drizzled with a luxurious creamy lime sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup honey
- 2–3 tablespoons Sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 whole lime, juiced and zested
- 1 clove garlic, minced
- Salt, to taste
- 2 cups cooked rice (white or brown)
- 1 cup steamed broccoli
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Combine the honey, Sriracha, soy sauce, apple cider vinegar, minced garlic, ground ginger, salt, and pepper in a mixing bowl. Whisk until well combined.
- Add the chicken thighs to the marinade, ensuring every piece is well coated. Cover and refrigerate for at least 30 minutes.
- Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook for 5-7 minutes on each side until cooked through.
- Mix the Greek yogurt, mayonnaise, lime juice, lime zest, minced garlic, and salt in a small bowl until smooth.
- Layer the cooked rice, steamed broccoli, and sliced honey Sriracha chicken in serving bowls. Drizzle with the creamy lime sauce.
- Top with sliced green onions and sesame seeds. Serve immediately.
Notes
Make the marinade a day in advance for deeper flavor. Storage suggestions: Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 15g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg