Ingredients

Servings: 4

• 2 lbs chicken thighs
• 1/4 cup Momofuku Sweet & Spicy Sauce
• 3 bell peppers, sliced
• 1 small onion (red or white)
• 1 Tbsp olive oil
• 1 cup rice
• Optional: sliced scallions, sesame seeds, drizzle of Momofuku sauce

Directions

1. Add your chicken thighs and Momofuku sauce to a freezer bag or bowl. Massage or toss together until evenly coated. Place back in the fridge to marinate for at least 30 minutes.
2. Cook your rice to package instructions.
3. Preheat oven to 400. Line a baking sheet with foil or parchment paper. Place your sliced bell peppers and onion on the sheet and toss in the olive oil until evenly combined. Bake at 400 for 20 minutes. Once they’re out of the oven, I like to drizzle a bit of the sweet and spicy sauce and mix it in.
4. While your veggies bake and rice cooks, remove your chicken thighs from the fridge and air fry at 390 for about 12 minutes, flipping halfway through.
5. Add rice, veggies, and chicken thighs to a bowl and top with sliced scallions, sesame seeds, and more sauce!