Sweet and Spicy Chicken Thighs with Fried Rice and Shrimp Tempura Sushi

So let’s start with… I partly cheated for this meal and picked up a shrimp tempura roll from the market today. I had a craving for some Asian inspired food so we ended up here. This recipe makes enough for four servings for the rice and chicken. I’d buy another roll if you’re serving four people or just cut down on the sushi.

Ingredients for fried rice:

• 2 c cooked jasmine rice
• ½ c onion; diced
• ½ c carrot; diced
• ½ c peas; frozen works best
• 1 ½ Tbsp butter
• ½ Tbsp garlic; minced
• ½ tsp black pepper
• 1 large egg
• 2 green onion; greens only, sliced
• 1 Tbsp EVOO
• 3 Tbsp soy sauce

Ingredients for chicken:

• 4 chicken thighs; I use boneless/skinless
• ¼ c honey
• 3 Tbsp soy sauce
• 1 Tbsp rice vinegar
• ½ tsp black pepper
• 1 Tbsp garlic; minced
• 1 Tbsp chili sauce
• 2 Green onion; greens only, sliced
• Sesame seeds

Directions:

•  Preheat the oven or toaster oven to 425. Mix all ingredients minus the chicken in a bowl and stir until honey is incorporated. Add chicken.
• When oven is preheated using a 8x8 pan with foil add chicken in single layer and top with extra sauce. Cook for 30 minutes and the cook another 10 under broil.
• While chicken cooks make the fried rice. Add EVOO to pan on med high heat, add onion and carrots; cook for 3-5 minutes. Add peas and cook another 2 minutes. Add butter and garlic. When butter melts, add the egg and scramble to cook. When egg is cooked add the jasmine rice and then pour the soy sauce on top. Break up the rice and mix so everything is incorporated. Top with green onion.
• When chicken is done, remove from oven and let sit for 5 minutes.

To plate slice the chicken and add sesame seeds and green onion along with the fried rice and sushi.

Luckily using chopsticks slows us down, but we still devoured this rather quickly.
Enjoy :)