Sticky Sriracha Chicken Brothy Rice

Ingredients

• 1240 g jasmine rice(240g)
• 21 pack pak choi(200g)
• 310 fresh coriander(10g)
• 48 sesame seeds(8g)
• 52 spring onions(30g)
• 64 teaspoon chilli oil(20g)
• 7480 g chicken breasts(480g)
• 84 tablespoon light soy sauce(60g)
• 92 tablespoon white wine vinegar(30g)
• 102 tablespoon honey(42g)
• 112 tablespoon sriracha(30g)
• 124 clove garlic(12g)
• 132 teaspoon ginger(8g)
• 140.5 lime lime juice(10g)
• 152 tablespoon olive oil(27g)
• 161 tablespoon miso paste(18g)
• 17500 ml chicken bone broth(500g)

Instructions

1. 1Add the chicken breasts to a bowl along with light soy sauce, white wine vinegar, honey, sriracha, 2 cloves of minced garlic, 1 teaspoon grated ginger, lime juice, and a drizzle of olive oil. Mix well and let sit for at least 30 minutes in the fridge.
2. 2Preheat the air fryer to 180°C. Place the marinated chicken in the air fryer and cook for 15-20 minutes until cooked through. Slice once cooked.
3. 3Cook the jasmine rice according to packet instructions.
4. 4Steam the pak choi by filling the bottom of a pan with some water. Place the pak choi in the pan, cover with a lid, and steam for 5-10 minutes until softened.
5. 5Add 1 tablespoon olive oil to a pot along with 2 cloves minced garlic and 1 teaspoon grated ginger. Heat on medium, add miso paste, and fry for 2-3 minutes. Pour in the chicken bone broth and mix. Let simmer for 5 minutes. Add more water if needed.
6. 6Divide the rice, broth, chicken, and pak choi into four portions.
7. 7Top each portion with 1 teaspoon chilli oil, fresh coriander, sliced spring onions, and sesame seeds. Serve and enjoy.