Tender chicken thighs glazed in the sweet and spicy sauce on your shelf, served over rice to catch every bit of it. The sauce does the work here, turning simple chicken into something you want to make again.

Serves 2. 35 minutes, 10 at the stove.

About 1170 calories a serving, 103 g protein, 83 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice: bring 1.5 cups [360 ml] water to a boil in a covered pot with 1/4 teaspoon salt, stir in 3/4 cup rice, cover and reduce heat to low. Cook for 18 minutes.
2. Pat 4 chicken thighs dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat, place chicken skin-side down and sear for 5 minutes until the skin browns, then flip and cook another 3 minutes. While chicken cooks, mince 2 garlic cloves and dice 1/4 onion.
3. Pour 1/2 cup honey sriracha sauce over the chicken, add the garlic and onion, and stir to coat. Reduce heat to medium-low, cover partially and simmer for 15 minutes until the chicken is cooked through and the sauce thickens slightly, stirring once halfway through.15 min
4. Check rice is tender and water is absorbed. Divide rice between two bowls, top each with two chicken thighs and spoon the sauce over top. Scatter sliced scallions over each bowl.

Note Swap boneless thighs or chicken breasts if you prefer; adjust searing time to 3 minutes per side for breasts. Leftovers keep in an airtight container for three days; reheat gently in a skillet with a splash of water. Serve with a cold slaw or steamed bok choy on the side to balance the heat.