This is the perfect dish for those days when you want a delicious dish, without much time in the kitchen. This dish I do for a Saturday dinner, it’s fast and soooo good. Besides this quick dish being easy, it’s also a great dose of protein, vitamins B, choline, and selenium from the chicken thighs. Highly recommend taking the skin off and fat. With the butter lettuce, cucumber, and scallions you will get a nice amount of vitamin C; vitamin A; vitamin K; calcium; and iron. An increase hydration, and helps to manage blood sugar. Also reduction in inflammation from scallions, a boost of immunity, and helps gut health. In this series I will be using the Cuisinart Air Fryer as it’s multifunctional. Here we go!

Ingredients

1 lb. Chicken thighs  

3/4 tsp. kosher salt

1/4 c. Sriracha

1 clove garlic, finely grated

2 tbsp. honey

1 tbsp. toasted sesame oil

1/4 tsp. finely grated fresh ginger

1 tbsp. unseasoned rice vinegar

Olive oil cooking spray

1 head of Butter lettuce, leaves separated

Sliced cucumber, sliced scallions, and Japanese sushi rice 

The Method

Wash the chicken. Cut chicken thighs in half crosswise; season all over with 3/4 tsp salt.

Cook rice according to directions 

In a medium bowl, combine 1/4 c sriracha, 1 clove grated garlic, 2 tbsp honey,  1 tbsp oil, and 1/4 tsp ginger. Transfer 1/4 cup sriracha mixture to a small bowl and stir in 1 tbsp vinegar; set aside for serving. Add chicken to bowl with remaining sauce and toss to coat.

Then lightly coat the air-fryer basket with cooking spray. Place chicken in basket and cook at 350°. Turning occasionally, until chicken is golden brown. You will cook for approximately 16 to 19 minutes. Let rest about 10 minutes before slicing. 

Place chicken in lettuce leaves, along with cucumber, scallions, and rice. Drizzle and serve with reserved sauce alongside. Enjoy!