Name: Honey Sriracha Chicken Bowls
Total time: 20 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 1kg Skin-On Chicken Thighs; 150ml Sriracha; 50g Honey; 2 Tbsp Soy Sauce; 2 Bunches of Spring Onions; 6 Cloves of Garlic; 2 Tbsp Toasted Sesame Seeds; 300g Steamed Rice

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This is the easiest and most delicious way to cook your chicken thighs. Sticky, spicy and sweet. So delicious.

Honey Sriracha Chicken Bowls

Place the chicken skin-side down on a frying pan. Cook on a low-medium heat for 10 mins until the skin gets really crispy. Remove the chicken, leaving the chicken fat behind and chop the chicken into small bites. 

Combine the sriracha, honey, soy sauce in a bowl. 

Finely chop the spring onions and garlic. Save a handful of spring onions and then add the other spring onions and garlic to the chicken fat and cook for 5 mins with a pinch of salt until softened and fragrant. 

Pour in the sauce and your chicken pieces and bring to a bubble until the sauce is thick and the chicken is cooked through.

Sprinkle over the saved spring onions and toasted sesame seeds. Serve with steamed rice and enjoy.

This is inedibly spicy. And I love spice and heat. I’ve wasted £8 worth of chicken thighs because none of us can tolerate the siracha heat.

I bloody love this recipe. It's the perfect mix of taste and ease. It's gone straight into my recipe book!

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6301091245001

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Seeeema

Seema Pankhania (aka @seemagetsbaked) is a superstar food creator, with over 1.2M followers and 21.8M Likes on TikTok. After training at Gordon Ramsay's Lucky Cat restaurant, Seema embarked on a presenting career at Mob, where she was responsible for many of their most popular recipes.

Seema Pankhania

Easy

£0-£5

This zesty and beautifully refreshing Chilean Rose is an expressive wine rich in fruit intensity and vitality, with berry nuances and generous flavour complexities.

Mud House Chile Sauvignon Blanc Rose

Asian-Inspired

Honey Sriracha
Chicken
Bowls

849 A4292 1 1

Lunch

Dinner

Place the chicken skin-side down on a frying pan. Cook on a low-medium heat for 10 mins until the skin gets really crispy. Remove the chicken, leaving the chicken fat behind and chop the chicken into small bites.

Combine the sriracha, honey, soy sauce in a bowl.

Finely chop the spring onions and garlic. Save a handful of spring onions and then add the other spring onions and garlic to the chicken fat and cook for 5 mins with a pinch of salt until softened and fragrant.

Pour in the sauce and your chicken pieces and bring to a bubble until the sauce is thick and the chicken is cooked through.

Sprinkle over the saved spring onions and toasted sesame seeds. Serve with steamed rice and enjoy.

Healthy

Munchies

Meal-Prep

Boneless Skin-On Chicken Thigh

Gram

Sriracha

Millilitre

Honey

Soy Sauce

Tablespoon

Spring Onion

Garlic

Clove

Toasted Sesame Seed

Steamed Rice

Rice

Chicken

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