Honey-Garlic Sticky Chicken Thighs
with Crunchy Celery-Apple Slaw & Jasmine Rice
Cooking time
20 minutes
Servings
2/4
Calories
750 /serving
Get sticky with it! There’s no resisting the gleaming glaze on this air-fried chicken, bronzed with honey-sweetened ponzu and garlic. Serve it over fragrant rice along with a super-crunchy slaw that tosses together apple, celery and scallions. Finger licking is strongly encouraged.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 3 Celery stalks
- 2 Scallions
- 3 Garlic cloves
- 1 Apple
- 30ml Rice vinegar
- 160g Jasmine rice
- 28g Honey
- 30ml Ponzu lime sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Sulphites • Wheat
You will need:
Basting brush
Medium pot
Microwave
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
22 g
Saturated Fat
4 g
Sodium
1400 mg
Total Carb
97 g
Sugars
25 g
Protein
41 g
Fibre
4 g
Preparation
Cook the rice
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Place the honey pouches in a small bowl of hot water to soften.
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Make the sauce & fry the chicken
- Meanwhile, mince the garlic.
- In a small bowl, microwave the garlic, ponzu and ¾ of the honey, 30 sec., until warmed through.
- Pat the chicken* dry; season with the spices.
- Place in the air fryer and brush with ⅓ of the sauce.
- Fry, flipping and brushing with the remaining sauce twice, 12 to 15 min., until cooked through and glazed.
Mise en place
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Thinly slice the celery crosswise on an angle.
- Core and cut the apple into matchsticks (or core and thinly slice).
Make the slaw
- In a large bowl, combine the vinegar, white bottoms of the scallions, remaining honey and 2 tbsp oil (double for 4 portions).
- Add the apple, celery and S&P; toss well.
Plate your dish
- Divide the rice, chicken and slaw between your plates.
- Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
