For those of you who have been following, this recipe should not come to you as a surprise. It follows ALL of my favorite meal requirements…
1. It is asian
2. It is healthy
3. It is simple
4. It is SPICY!
Sriracha Glazed Chicken w/ Onions (inspired by a Cooking Light, 2005 recipe)
4 Servings, < 350 calories per serving!
4 Servings of Brown Rice, cooked without salt or fat
3 Tablespoons hoisin sauce
1 Tablespoon ketchup
1 1/4 Tablespoons Sriracha
1 1/2 Tablespoons canola oil
1 thinly sliced 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
1. Prepare rice according to directions on the box without using salt or fat.
2. While the rice cooks, combine Hoisin, ketchup, and Sriracha in a small bowl.
3. Heat canola oil in a large skillet over medium-high heat. Add onion; sauté 3 minutes or until tender.
4. Add ginger, garlic, curry powder, and chicken breast. Sauté 6-10 minutes or until the chicken is cooked.
5. Stir in hoisin mixture, cook for one minute. Serve over rice.
This recipe turned out fantastic. It passed the test of not only Dave and my Mom, but my Dad who is the pickiest of us all! If you don’t own any Sriracha yet, it is definitely something you want to pick up. Sriracha is a nice change from your normalTabascoor Frank’s hot sauce, with more flavor and heat than both. You can use it on anything from chicken like this, to sushi, and even on eggs!