Sriracha-Brown Sugar Chicken Thighs
Carrot and Green Onion Rice
Ingredients
- 2 lb boneless, skinless chicken thighs
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp plus ½ tsp vegetable oil
- ¼ cup packed brown sugar
- ¼ cup less sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 1 to 2 tsp Sriracha hot sauce
Instructions
- Sprinkle chicken with salt and pepper. Cook chicken in 2 Tbsp hot oil in a large skillet over medium-high heat 4 to 5 minutes per side or until browned and done.
- Meanwhile, whisk together sugar, soy sauce, vinegar, garlic, ginger, Sriracha, and ½ tsp oil.
- Reduce heat to medium. Add sugar mixture to skillet; cook 2 to 3 minutes or until thoroughly heated.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil in bag jasmine rice
- 1 (10-oz) pkg shredded carrots
- 3 Tbsp vegetable oil, divided
- ½ cup sliced green onions
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook carrots in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until tender.
- Add rice, green onions, and 2 Tbsp oil to skillet, stirring to combine.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
282
|
255
|
537
|
| Fat (g) | 13 | 7 | 20 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 12 | 45 | 57 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 794 | 33 | 827 |
| T. Sugs (g) | 11 | 3 | 14 |
| A. Sugs (g) | 9 | 0 | 9 |
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