Sriracha-Glazed Chicken and Onions over Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve your family a spicy-sweet sriracha chicken-and-veggies dish that's sure to satisfy. Make this one-dish dinner with boil-in-a-bag rice on the side to soak up the extra sauce. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
3 tablespoons hoisin sauce |
1 tablespoon ketchup |
1 1/4 teaspoons sriracha (hot chile sauce, such as huy fong) |
1 1/2 tablespoons canola oil |
1 1/2 cups presliced onion |
1 tablespoon bottled minced fresh ginger |
1 tablespoon bottled minced garlic |
3/4 teaspoon curry powder |
1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices |
Directions:
1. Prepare rice according to package directions, omitting salt and fat.
2. While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.
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