Sriracha Chicken

Ingredients

• 14 ounces (400 grams) chicken thighs
• 1 1/2 tablespoons maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon sriracha
• 1 tablespoon white wine
• 1 teaspoon fresh ginger, grated
• cilantro, for garnish

Instructions

1. 1
   Cut the chicken into bite-size pieces and then season lightly with salt.
2. 2
   Combine the maple syrup, soy sauce, sriracha, white wine and ginger in a bowl and stir together.
3. 3
   Add the chicken to a room temperature non-stick pan in a single layer with any bits of fat facing down, and then put it over medium high heat. This gives the fat a chance to render out so you don’t need to add any extra oil.
4. 4
   Once the chicken is browned on one side, flip each piece, and brown the other side.
5. 5
   Add the sauce, and turn up the heat to high. Bring the sauce to a boil, tossing the chicken occasionally to coat evenly with the sauce as it thickens.
6. 6
   The chicken is done when there’s no sauce left in the pan. Garnish with cilantro and serve with rice.