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Ingredients
- For the Chicken:
1.5 pounds boneless, skinless chicken thighs, cut into bite sized pieces
1 tsp each granulated onion powder and garlic powder
1 tsp paprika
1 tsp sea salt
1/2 tsp pepper
1 tbsp oil
- For the Skillet:
1 tbsp ghee
The seasoned chicken
1 onion, diced
1 tbsp Sriracha
1 cup rinsed and drained basmati rice
2 cups chicken stock
1 tbsp soy sauce
2 tbsp Thai sweet chili sauce
1 tbsp rice vinegar
1/4 tsp sea salt
Fresh chopped cilantro and/or chopped green onions for garnish
- For the Bang Bang Sauce
3/4 cup mayo
1/4 cup plain yogurt (or more mayo)
3-4 tbsp of Srirachra
1/2 cup of Thai sweet chili sauce
1 tbsp rice vinegar
1/2 tsp sea salt
Directions
- In a bowl, mix chicken pieces with spices, salt, pepper and the oil. Set aside.
- In a large skillet, add the ghee. Brown the chicken for a couple of minutes, without stirring, until you get a nice colour. Stir and add the onions. Cook for a couple of minutes until the onions soften.
- Add 2 cups stock, Sriracha, soy sauce, rice vinegar, sweet chili sauce and sea salt. Stir well. Bring to a boil, cover and reduce heat to low. Cook for around 12-15 minutes. Mine was ready at 12 minutes if using basmati.
- Turn heat off. Let sit, covered for 5 minutes. Uncover and fluff with fork. Garnish with chopped cilantro or sliced green onions and Generously drizzle the bang bang sauce on top. Enjoy!
