Grilled chicken, rice, sweet & sour sauce

I always loved Asian food, my sister was the one who first introduced me to it. Actually she didn’t, she order Asian food for herself and our mother, and since there were some leftovers I tried. It was the most usually ordered dish here – pork with bamboo and shiitake mushrooms. In the days to come I probably went to an Asian restaurant or ordered food from one about 2 times a week, before I started making it myself. Today I can’t wait to find a new recipe to try myself!

So who loves Asian food as much as I do??

---

Preparation: 35 min

Cook time: 40 min

Servings: 4

---

Ingredients

• 4 boneless, skinless chicken thighs
• 2 tbsp soy sauce
• 2 tsp brown sugar
• 3 tbsp orange juice
• 1 clove garlic, pressed
• 1 tbsp Sriracha sauce
• 1 tsp curry powder
• 300 g rice
• 1 tbsp cornstarch
• 1 tbsp water
• 60 ml pineapple juice
• 50 g pineapple, diced
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 30 g carrot, diced
• rice bran oil
• Salt & pepper to taste

How to

1. Season boneless and skinless chicken thighs with salt, pepper & curry powder. In a small bowl whisk together soy sauce, brown sugar, orange juice, garlic and Sriracha sauce. Place chicken thighs in a bowl and cover them with the sauce. Place aside so it marinades for at least 20 min.
2. Meanwhile cook rice in a medium pressure cooker until soft.
3. Heat a small sauce pan, sprinkle some rice bran oil and add diced pineapple and carrot. Simmer for a bit, then add pineapple juice, rice vinegar, sugar, soy sauce, lower the heat for a bit. In a small bowl combine together water and cornstarch. After cooking for about 10 min stir in cornstarch with water to the sauce and cook until thick. Let it cool down in the fridge.
4. Start the outdoor grill and place chicken thighs on it. Grill on each side until cooked all the way through sprinkling with the leftover marinade every now and then.
5. Serve grilled chicken thighs with rice and sweet & sour sauce. Enjoy!

 

Advertisement