Sticky Sriracha Chicken Rice with Charred Vegetables

  • 07 Aug - 13 Aug, 2021
  • Mag The Weekly
  • Cookery


· 30 g unsalted butter

· 1 onion

· 200 g rice

· 400 ml chicken stock

· 4 chicken thighs

· Olive oil

· 1 broccoli head florets

· 1 bunch spring onions

· 4 tablespoons sriracha chilli sauce

· 4 tablespoons honey

· 1 garlic clove

· 1 piece ginger

· 1 tablespoon sesame seeds


Melt the butter in a pan over a medium heat, then fry the onion with a pinch of salt for 10 minutes until starting to caramelise. Stir in the rice, then pour in the chicken stock. Bring to boil, turn the heat to low and cook until the rice is tender. Remove from the heat and rest for 5 minutes. Meanwhile, slice the chicken thighs into strips. Heat a splash of olive oil in a frying pan, add the chicken strips and cook until golden. Turn and cook until cooked through. Heat a griddle pan. Brush the broccoli florets with olive oil, then cook, until tender and charred. Remove from the pan and repeat with the spring onions. Mix the sriracha chilli sauce, honey, garlic and ginger. Season, then stir into the chicken. Stir-fry the chicken until the sauce is thick. Top the rice with charred vegetables, chicken and sauce, then sprinkle with toasted sesame seeds.