Muslos de pollo glaseados con miel y sriracha y arroz con sésamo

📝 Ingredients:

For the Chicken:

• 6 boneless skinless chicken thighs
• Salt & pepper
• 1 tbsp oil (vegetable or sesame)
• ¼ cup honey
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 2 cloves garlic (minced)

For the Sesame Rice:

• 2 cups cooked jasmine rice
• 1 tbsp sesame oil
• 1 tsp soy sauce
• 1 tsp toasted sesame seeds
• Chopped scallions (for garnish)

🔥 Instructions:

🍗 Step 1: Sear the Chicken

1. Season thighs with salt and pepper.
2. In a skillet over medium-high heat, add oil and sear chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.

🍯 Step 2: Make the Glaze

1. In the same pan, lower heat and add honey, sriracha, soy sauce, rice vinegar, ginger, and garlic.
2. Let it simmer for 2–3 minutes until slightly thickened.

🔥 Step 3: Glaze the Chicken

1. Return chicken to the pan.
2. Toss to coat and cook another 3–4 minutes until the glaze is sticky and caramelized.

🍚 Step 4: Prep the Rice

1. Mix warm cooked rice with sesame oil, soy sauce, and sesame seeds.

🌶️ Step 5: Serve

1. Plate sesame rice, top with glazed chicken, and drizzle with extra sauce.
2. Garnish with scallions and more sesame seeds. Optional: chili flakes for heat!