Tasty Tuesday: Honey Sriracha Chicken Bowls - For the Joy of Life.

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Tasty Tuesday: Honey Sriracha Chicken Bowls


These bowls were a complete experiment.
When I told Hunter what I put in the sauce I think he seriously doubted me haha.
It definitely is a different assortment of ingredients, but just trust me on this one because it was good.
I make different variations of the same meal every Sunday.
You know, meat in the crockpot, veggies, rolls, potatoes...
This week though, I just wasn't feeling it.
I'm glad I switched things up and played around a little in the kitchen because this is a meal I plan on making several times in the future!
The goal was to be similar to cupbop and all of us eating it agreed it was pretty darn similar with my own twist!
So what can you expect from this recipe?
A spicy/sweet, tender chicken, fluffy white rice, and siracha mayo that ties it all together.
Oh, and a full tummy ;)


Ingredients:
-1-1.5 pounds chicken thighs (no skin)
-1 cup water
-1 tbsp sriracha + 1 tsp
-2 Tbsp brown sugar
-2 tbsp honey + 1 tsp
-1/3 cup balsamic vinegar + 1 tsp
-1 Tbsp dijon mustard
-1/3 cup low sodium soy sauce + 1tsp
-2 cloves garlic chopped
-1 tsp ground ginger
-3 tsp corn starch 
-3 cups fluffy white rice

Sauce:
1/4 cup mayo (use vegenaise or greek yogurt as a sub)
-1/2 tbsp sriracha (more or less depending on your spice level)

Directions:
1) In a saucepan whisk together water, sriracha, brown sugar, mustard, honey, balsamic vinegar, soy sauce, garlic, and ginger in a medium saucepan.
2) Bring to a boil on medium high heat stirring occasionally. Let simmer on low for 5 minutes.
3) Put chicken in the bottom of crockpot (I did frozen) and add sauce over the top.
4) Save saucepan to use later. Let chicken cook on high for 5 hours or low for 7. The longer it goes the more tender it will be. Flip chicken halfway through.
5) Once chicken is cooked through, remove it from the crockpot and put in a separate bowl. Add sauce back to saucepan and whisk in the extra teaspoon of siracha, honey, vinegar, and soy sauce. Bring back to a boil. 
6) Once sauce is boiling, add in three teaspoons of cornstarch and whisk completely. 
7) Return chicken back to crockpot and pour sauce over the top. Shred chicken and keep warm until your rice and sriracha mayo are ready.
8) To make the sriracha mayo, literally stir the two together and wa-la! I put the rice in the bowl first, then chicken, then put the mayo in a zip lock and snipped a corner to squeeze out of the bag. In the future I think I'll also add sesame seeds and green onions. Yummmmm!


I hope you all like this recipe!
As always, feel free to pin it to pinterest and comment to let me know if you liked it!

All my love,
Aleigh Joy


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