Sriracha-Glazed Chicken and Onions over Long-Grain Rice |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli or edamame would be a colorful vegetable side. I usually don't like spicy & hot sauce, yet I had to have the recipe after tasting this at my friends' house. The Sriracha sauce is like the Huy Fong sauce. Ingredients:
2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice |
3 tablespoons hoisin sauce |
1 tablespoon ketchup |
1 1/4 teaspoons hot chili sauce (sriracha sauce or huy fong sauce) |
1 1/2 teaspoons canola oil |
1 1/2 cups sliced onion rings |
1 tablespoon minced fresh ginger |
1 tablespoon minced garlic |
3/4 teaspoon curry powder (optional) |
1 lb boneless skinless chicken breast, cut into 1-inch thick slices |
parsley, chopped fine garnish for rice |
chopped cashews or almonds or peanuts, for garnish |
Directions:
1. Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
2. While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
3. Heat oil in large non-stick skillet over medium-high heat.
4. Add onion; sauté 3 minutes or until tender.
5. Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
6. Stir in hoisin mixture; cook 1 minute, tossing to coat.
7. Sprinkle with your choice of chopped nuts.
8. Serve over rice and enjoy!
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