Honey-Sriracha Chicken and Edamame Rice

Instructions

1. 1

   Preheat the oven to 200°C/390°F conventional. Line a 40 × 30 cm rimmed baking tray with foil. Peel and finely grate the ginger and garlic.

2. 2

   In a bowl, mix 48 g sriracha, 40 g honey, 24 g soy sauce, the tomato paste, ginger, rice vinegar, garlic and black pepper. Coat the chicken thoroughly and leave to marinate for 15 minutes while starting the rice.

3. 3

   Rinse the uncooked jasmine rice in a sieve and drain well. Put it in a 2-litre saucepan with 420 ml water. Bring to a boil over medium-high heat, then cover tightly and reduce the heat to its lowest setting. Cook for 12 minutes, turn off the heat and leave covered for 10 minutes. Fluff and keep covered until assembly.

4. 4

   Spread the chicken and all its marinade on the prepared tray in one layer. Roast for 25–30 minutes, turning halfway, until the glaze is bubbling and the thickest part of every thigh reaches 74°C/165°F. Loosely cover with foil if the glaze starts getting too dark.

5. 5

   While the chicken roasts, mix the mayonnaise, yogurt, remaining 28 g sriracha and remaining 4 g honey in a small bowl. Thinly slice the green onions.

6. 6

   Also during roasting, put the frozen edamame and remaining 30 ml water in a 1-litre microwave-safe nonmetal bowl with a vented lid. Microwave at 900 W for 5–6 minutes, stirring halfway, until fully cooked and steaming throughout, reaching 74°C/165°F. Follow a longer package cooking time if specified. Leave covered for 1 minute, then drain.

7. 7

   Transfer the cooked chicken to a cutting board and rest for 5 minutes, keeping the tray juices. Cut the chicken into bite-sized pieces.

8. 8

   In a large serving bowl, gently combine the hot rice, edamame, chicken, fully cooked tray juices, remaining 24 g soy sauce, sesame oil and green onions. Leave any scorched glaze on the tray. Divide between four bowls and finish with the creamy sriracha sauce and sesame seeds.