Orange Pepper Chicken Rice Bowls

Ingredients

• 11100 g Raw boneless skinless chicken thighs(1100g)
• 21 teaspoon Salt(5g)
• 32.5 teaspoon Black pepper(5g)
• 42.5 teaspoon Garlic powder(7g)
• 530 g Honey (for chicken)(30g)
• 625 g Sriracha(25g)
• 71 Large orange, juiced and zested(200g)
• 825 g Light soy sauce(25g)
• 9250 g Mini cucumbers, thinly sliced(250g)
• 10100 g Red onion, thinly sliced(100g)
• 11120 g Carrots, grated(120g)
• 12100 g Red bell pepper, chopped(100g)
• 1350 g Green onion/scallion(50g)
• 1425 g Sesame seeds(25g)
• 1515 g Honey (for salad)(15g)
• 1625 g Rice vinegar(25g)
• 17220 g Uncooked basmati rice(220g)
• 1820 g Light butter(20g)
• 1930 g Garlic, finely chopped(30g)
• 201.5 tablespoon Fresh parsley, chopped(5g)
• 210.25 teaspoon Salt (for rice)(1g)
• 220.25 teaspoon Chilli flakes(1g)

Instructions

1. 1Trim any excess fat from the chicken thighs.
2. 2In a large bowl, combine chicken thighs with salt, black pepper, garlic powder, honey, sriracha, juice and zest of 1 large orange (include some pulp if desired), and light soy sauce. Mix well to coat evenly.
3. 3Marinate the chicken for at least 30 minutes, or overnight for maximum flavor.
4. 4Preheat oven or air fryer to 200°C (400°F).
5. 5Spread the marinated chicken evenly on a lined sheet pan. Squeeze extra orange juice and zest over the top.
6. 6Bake or air fry for 25-27 minutes until golden and cooked through. For a crispier crust, broil for 2-3 minutes at the end.
7. 7While the chicken cooks, prepare the cucumber salad: In a bowl, combine sliced mini cucumbers, red onion, grated carrots, chopped red bell pepper, green onion, sesame seeds, honey, and rice vinegar. Mix until well combined.
8. 8Store the salad in a separate container to keep it crisp until serving.
9. 9For the rice: Cook basmati rice according to package instructions.
10. 10In a pan over low heat, melt light butter and cook chopped garlic for about 4 minutes until fragrant.
11. 11Add the cooked rice to the pan with garlic, then fold in chopped fresh parsley, a pinch of salt, and chilli flakes. Mix until fluffy and fragrant.
12. 12Let the rice cool slightly before folding in the herbs to keep them vibrant.
13. 13Slice the cooked chicken into cubes.
14. 14Assemble bowls with a portion of garlic herb rice, orange pepper chicken, and crunchy cucumber salad. Serve and enjoy.