Back To All Recipes
Ingredient List:
- 1 family pack @thecedarmarket boneless chicken thighs
- 3/4 cup @mikeesaucesandmarinades hoisin sauce
- 1 red onion, sliced
- 3 cups sushi rice
- 4.5 cups of water
- 1/4 cup rice vinegar
- 2 tbsp sugar
Recipe created for Cedar Market by: @Foodkidsandsleep
This is a fun one. For all the syllables, it’s basically chicken and rice, just in single serve triangles. Perfect for a large family gathering looking for a showstopper centerpiece that won’t break the bank, but still delivers a visual & flavor punch! It’s important to use high heat here as the caramelization of the @mikeesaucesandmarinades hoisin gives texture and flavor to both the chicken and the exterior of the rice.
Cooking Instructions
Cook your sushi rice per the package instructions. While it soaks and cooks, slice one red onion, and lay it on a parchment lined sheet pan. Add a layer of Mikee‘s hoisin sauce about 2 tablespoons over the onions. Place the boneless chicken thighs on top and cover with another layer of the hoisin sauce around 1/2 cup. Add to a 500°F oven and cook for 15-20 minutes.
Remove the chicken and chop it into small pieces. Lay your rice out on a saran wrap lined baking sheet or aluminum pan and form into an 11 x 11 square.
Add your chicken to half of the square in the form of a triangle. Then flip the remaining rice over and seal the edges. Place in your fridge and let that cool for one to two hours.
Remove tray from the fridge and with a wet knife, slice the big triangle into smaller triangles. Brush the top layer of rice with more hoisin sauce and add to a 500°F oven and bake until crisp, roughly 10 more minutes.
Plate & enjoy!
