Crispy Honey Garlic Chicken Fried Rice

• 份量: 8 Servings
• 總時間: 35 minutes

食材

One of the best sheet pan recipes, so simple and delicious - Minimal effort, a game changing way to meal prep for the week!

Macros Per Serving (8 Total)

550 Calories | 42g Protein | 52g Carbs | 18g Fat

Ingredients (Makes 8 Servings)

Honey Garlic Chicken

1300g Raw Boneless Chicken Thighs, cubed and fat trimmed

2 ½ Tsp Black Pepper

4 Tsp Garlic Granules

3 Tsp Onion Powder

2 Tsp Chilli Flakes

6 Tsp Olive Oil

50g Honey

30g Light Soy Sauce

25g Dark Soy Sauce

Creamy Sriracha Sauce

300g Low Fat Yogurt

120g Light Mayo

50g Sriracha

25g Honey

1 ½ Tsp Smoked Paprika

Toasted Sesame Fried Rice

450-500g Frozen Mixed Vegetables (i had carrots, sweetcorn, green beans, peas)

100g Green Onion, white part

40g Sesame Seeds

350-400g Uncooked White Rice (700-800g Cooked)

40g Light Soy Sauce (adjust based on color)

50g Green Onion, green part

20g Light Butter, gives silky smooth texture to rice

步驟

Slice chicken thighs into small cubes, trim excess fat, add seasoning with olive oil, honey and soy sauce. Mix well, set aside

In a bowl, add yogurt, mayo, sriracha, honey and smoked paprika. Mix till smooth. Bottle and refrigerate for the week

In a large lined sheet pan, spread marinated chicken, add cooking spray then oven bake for 20 mins at 190C / 390F until golden brown & crispy

Once chicken is cooked, remove from pan leaving resting juices. Add mixed veggies, green onion and sesame seeds. Mix thoroughly in all the chicken juices. Spread flat and oven roast for 15 mins

Once cooked, add leftover rice, soy sauce, green onion and light butter. Mix gently till coated and fluffy. Add chicken, mix well then serve with creamy sauce & ENJOY!