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Honey Sriracha Crispy Chicken Rice Bowl

A comforting and satisfying rice bowl featuring crispy chicken, sweet honey, and a touch of spicy sriracha. Savor our Honey Sriracha Crispy Chicken Rice Bowl, which combines a delicious blend of spicy and sweet flavors with crispy chicken. Every bite of this meal, which is served with fluffy rice, is incredibly gratifying. Step-by-step instructions For a flavorful lunch, marinate chicken in a sweet and spicy honey-sriracha glaze with garlic. Coat the marinated chicken in flour and fry until golden brown. Serve over a bed of rice with fresh vegetables and a drizzle of the glaze. FAQ'S What is included in this dish? How do I achieve crispy chicken? Can I customize the toppings? You might also like Cranberry sauce Printable recipe A comforting and satisfying rice bowl featuring crispy chicken, sweet honey, and a touch of spicy sriracha. Ingredients Instructions For a flavorful lunch, marinate chicken in a sweet and spicy honey-sriracha glaze with garlic. Coat the marinated chicken in
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Moong dal

Moong dal, tiny lentils originating from mung beans, are a culinary staple in Asia valued for their versatility and subtle, nutty flavor.

South Asia embraces the humble moong dal, a lentil derived from mung beans.  These tiny legumes boast a surprisingly rich, earthy taste and velvety texture.  Their versatility shines in quick-cooking dishes like soups, stews, and even refreshing salads.

Step-by-Step Instructions

Wash moong dal (30 min soak). 

Heat oil, add cumin seeds (sizzle). Fry onion (optional) till translucent.

Add tomato (optional), cook soft. Stir in spices (turmeric, chili powder, bay leaf), cook 1 min.

Drain dal, add to pot with water (3:1). 

Season, boil then simmer 15-20 min (pressure-cook 5-7 min) till tender. 

Cilantro garnish (optional).

FAQ'S
  • What's the deal with moong dal?
  • So, what good does it do for me?
  • How do I cook this magic bean?
  • How can I get creative with moong dal?
  • Are there different types of moong dal?
  • Where can I find this wonder bean?

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Printable recipe

Moong dal, tiny lentils originating from mung beans, are a culinary staple in Asia valued for their versatility and subtle, nutty flavor.

Instructions
Wash moong dal (30 min soak). Heat oil, add cumin seeds (sizzle). Fry onion (optional) till translucent. Add tomato (optional), cook soft. Stir in spices (turmeric, chili powder, bay leaf), cook 1 min. Drain dal, add to pot with water (3:1). Season, boil then simmer 15-20 min (pressure-cook 5-7 min) till tender. Cilantro garnish (optional).

Tips

  • Rinse well to remove impurities.
  • Soaking (30 min) reduces cooking time and aids digestion.

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