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

📝 Ingredientes:

Para el pollo:

• 6 boneless skinless chicken thighs
• Sal y pimienta
• 1 tbsp oil (vegetable or sesame)
• ¼ cup honey
• 2 tbsp sriracha
• 1 cucharada de salsa de soja
• 1 cucharada de vinagre de arroz
• 1 tsp grated ginger
• 2 cloves garlic (minced)

For the Sesame Rice:

• 2 tazas de arroz jazmín cocido
• 1 cucharada de aceite de sésamo
• 1 cucharadita de salsa de soja
• 1 tsp toasted sesame seeds
• Chopped scallions (for garnish)

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🔥Instrucciones:

🍗 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!