![]() ![]() Assemble the bowls by placing the rice on the bottom, with the hot honey chicken on the side, and the mango salsa on top.Continue glazing until the chicken is cooked through and all the hot honey has been used. Begin adding the glaze to each side as they finish cooking. 1 cup peach ripe but still firm, peeled and cubed (about 2 peaches) 1 cup mango ripe but still firm, peeled and cubed (about 1 small mango) 1 lime. To a oiled pan on medium heat add the chicken.Drizzle a bit of oil over the chicken as well. Add salt & pepper and garlic & onion powder evenly to the chicken. Cut any excess fat off the chicken thighs.*side note: if you haven’t already, begin cooking your rice at this point*. Begin preparing the hot honey glaze by combining honey, sriracha, minced garlic, and chicken broth in a bowl.Add juice from half a lime and salt and pepper to taste. Make sure everything is cut into even small pieces and add to a bowl. ![]()
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