Mike's Glazed Asian Chicken Over Rice
Mike's Glazed Asian Chicken Over Rice

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mike's glazed asian chicken over rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mike's Glazed Asian Chicken Over Rice is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Mike's Glazed Asian Chicken Over Rice is something which I’ve loved my whole life. They’re fine and they look fantastic.

I baste the meat a few times and save the yummy asian sauce to drizzle over the rice. This is seriously the best chicken recipe I've ever made! This fabulous barbecued chicken recipe has an Asian-style barbecue sauce that's made with oyster sauce, soy sauce, roasted garlic and toasted black.

To get started with this particular recipe, we must first prepare a few ingredients. You can have mike's glazed asian chicken over rice using 32 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mike's Glazed Asian Chicken Over Rice:
  1. Make ready ● For The Proteins
  2. Get 4 EX LG Chicken Thighs [bone in]
  3. Prepare ● For The Marinade
  4. Get 1/2 Cup Teriyaki Sauce
  5. Get 1/4 Cup Hoisin Sauce
  6. Make ready 1/4 Cup Oyster Sauce
  7. Take 2 tbsp Garlic Chili Sauce
  8. Prepare 1/8 Cup Brown Sugar
  9. Make ready 1 tbsp Dark Soy Sauce
  10. Get 1 tbsp Dried Chives
  11. Take 1 tbsp Dried Cilantro
  12. Take 1 tbsp Dried Thai Basil
  13. Make ready 1/2 tbsp Granulated Onion Powder
  14. Make ready 1/2 tbsp Granulated Garlic Powder
  15. Prepare 1/2 tbsp Cracked Black Pepper
  16. Prepare 2 tbsp Dried Thai Chilies Or Dried Jalapeño Peppers
  17. Make ready ● For The Sides / Options / Toppings
  18. Prepare as needed Fresh Thai Basil Leaves
  19. Get as needed Fresh Cilantro Leaves
  20. Take as needed Fresh Chives
  21. Get 1/4 tsp Chinese 5 Spice
  22. Get 1 tsp Sesame Oil
  23. Prepare as needed Sesame Seeds
  24. Get as needed Fresh Chives
  25. Get as needed Jasmine Fried Or White Rice
  26. Make ready ● For The Kitchen Equipment
  27. Take as needed Non-Stick Spray
  28. Make ready 1 Cookie Sheet [foil lined]
  29. Get 1 Digital Thermometer
  30. Prepare 1 LG Gallon Sized Ziplock Bag
  31. Take 1 Lifted Rack
  32. Take 1 Pair Tongs

Serve your family a spicy-sweet sriracha chicken-and-veggies dish that's sure to satisfy. These juicy marinated Air Fryer Asian Glazed Chicken Thighs are tender on the inside and crispy on the outside. They're smothered with a sweet Asian glaze and then topped The glaze on this chicken is amazing and they turn out so juicy. I love serving this over an arugula salad, healthy but so tasty.

Steps to make Mike's Glazed Asian Chicken Over Rice:
  1. Rinse your de-thawed chicken. Pat dry and trim any excess fat and discard.
  2. All sauces needed pictured.
  3. Add all ingredients in the Marinade section to a large Ziplock bag and massage well. Add your chicken thighs and massage until chicken is fully coated in sauce. Marinate for 2 hours in fridge. Turn bag occasionally.
  4. Prepare your choice of rice and make as per manufacturers directions.
  5. Preheat oven to 425°. Place chicken on a non-stick lifted rack. Add fresh Cilantro and Thai Basil leaves to tops if desired. Bake 35 minutes. Or, until the internal temperature of your chicken is at 165° at its thickest point.
  6. Serve chicken over rice and garnish with fresh Cilantro, Thai Basil and chives. Enjoy!

These Asian Glazed Air Fryer Chicken Thighs are tender on the inside and crispy on the outside. The perfect quick and easy Asian chicken thigh recipe! Give tonight's chicken dinner an Asian-inspired makeover with the best Chinese chicken recipes! Once the glazed orange chicken comes out of the oven, remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. This orange glazed chicken pairs nicely with white or brown rice, quinoa, or cauliflower rice.

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