How to bake chicken thighs Honey Garlic Chicken Wraps

mealprepmanual.com

Tracy Langdon Quintrell

subheading: FOR THE CHICKEN:

2 lbs ( 908 g) boneless skinless chicken thighs

1½ tbsp ( 30 g) oyster sauce

2½ tbsp ( 50 g) honey

1⅓ tbsp ( 20 g) soy sauce

2 cloves ( 10 g) minced garlic

1 tsp ( 5 g) sesame oil

1 tsp ( 5 g) sriracha

1 medium ( 200 g) sweet onion

subheading: FOR THE PICKLED CARROTS:

4 ( 150 g) carrots

1½ cup ( 360 ml) vinegar

1½ cup ( 360 ml) water

1 tbsp ( 12 g) sugar

2 tsp ( 6 g) salt

subheading: FOR THE RICE:

2 cups ( 350 g) cooked rice

subheading: FOR THE SRIRACHA MAYO:

3 tbsp ( 42 g) mayonnaise

2 tsp ( 10 g) sriracha

subheading: FOR THE WRAPS:

2 heads ( 340 g) romaine lettuce

Directions at mealprepmanual.com

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