Sriracha Chicken Tacos

Can you manage to cook chicken and rice? If so, then you can handle this recipe. Whether your b-hole can handle the Spicy Ring of Fire, however, is another question entirely.

Besides a pinch of quarantine-induced depression and a dash of marital strife, here is what you will need:

• 2 lbs of chicken thighs (or shred a rotisserie and simmer in the sauce)
• 4 tbs Sriracha sauce (bet you never noticed there was an “r” after the “S” huh?)
• 2 tbs rice vinegar (just buy it you peasant, its shelf stable for 2 years. You’ll thank me later)
• 2 tbs sugar
• 1/2 cup of chicken stock
• 1/4 cup of mayo
• Rice (if you wanna do a rice bowl, do more. If its just a topping for the tacos, do less.)
• Tortillas
• 1 package of cherry tomatoes
• 1 bag of Asian chopped salad

1. THE CHICKEN (this can also be done in an instant pot)
   1. Add the 1/2 cup of chicken stock, chicken thighs, 1 tbs rice vinegar, and 2 tbs Sriracha to a pan.
   2. Braise it until the chicken is done. You overcook chicken? Right to jail.
   3. Once it is off the heat and rests for a few minutes, shred the chicken in its sauce with some forks.
2. RICE
   1. Cook the rice, dummy.
3. MAYO SRIRACHA SAUCE
   1. Take the 1/4 cup of mayo, 2 tbs sugar, 1 tbs rice vinegar, and 2 tbs of Sriracha and mix it together.
4. SALAD TOPPINGS
   1. Halve the cherry tomatoes
   2. Open the chopped Asian salad bag (see how easy I made this shit?)
5. Now just layer it all in a bowl or throw it into a tortilla before you shove it into your face.