Sriracha-Glazed Chicken and Onions over Long-Grain Rice

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Sriracha-Glazed Chicken and Onions over Long-Grain Rice

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.

READY IN: 35mins

SERVES: 4

  • parsley, chopped fine garnish for rice

DIRECTIONS

  • Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
  • While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
  • Heat oil in large non-stick skillet over medium-high heat.
  • Add onion; sauté 3 minutes or until tender.
  • Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
  • Stir in hoisin mixture; cook 1 minute, tossing to coat.
  • Sprinkle with your choice of chopped nuts.
  • Serve over rice and enjoy!







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