Description
A sweet and spicy chicken dish glazed with honey and chili crisp, served over fluffy basmati rice for a comforting yet bold meal.
Ingredients
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Chicken thighs or breasts, boneless and skinless – 1½ pounds (680 g)
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Honey – ⅓ cup (110 g)
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Chili crisp – 3 tablespoons (45 g)
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Soy sauce – ¼ cup (60 ml)
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Garlic, minced – 4 cloves (12 g)
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Fresh ginger, grated – 1 tablespoon (6 g)
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Rice vinegar – 1 tablespoon (15 ml)
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Sesame oil – 1 teaspoon (5 ml)
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Cornstarch – 1 teaspoon (3 g)
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Water – 2 tablespoons (30 ml)
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Basmati rice – 1½ cups (300 g)
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Water for rice – 3 cups (720 ml)
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Salt – ½ teaspoon (3 g)
Instructions
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Rinse basmati rice until water runs clear. Cook with water and salt, simmering for 15 minutes. Rest 5 minutes and fluff.
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Whisk honey, chili crisp, soy sauce, garlic, ginger, rice vinegar, sesame oil, cornstarch, and water in a bowl.
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Cook chicken in a skillet over medium-high heat until golden and cooked through.
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Reduce heat, pour glaze over chicken, and simmer until thick and sticky.
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Serve chicken over rice with extra glaze.
Notes
Adjust chili crisp to control heat. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes