One Pan Sriracha Chicken And Veggies Recipes
HOISIN SRIRACHA SHEET-PAN CHICKEN
The convenience and simplicity of this chicken dinner make it extra awesome. Feel free to change the veggies throughout the year-the sticky-spicy-sweet sauce is tasty on everything!! -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside., Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. baking pan. Drizzle with 1 tablespoon olive oil and a third of the hoisin mixture; toss to coat., Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of the hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 490 calories, Fat 24g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1665mg sodium, Carbohydrate 40g carbohydrate (23g sugars, Fiber 5g fiber), Protein 28g protein.
CAST-IRON SRIRACHA CHICKEN THIGHS WITH VEGETABLES
This is a one-skillet Sriracha chicken dish. I like the concept of one-skillet dishes because it cuts down on time and the flavors seem to meld together well.
Provided by TheElusivePastry
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 3h25m
Yield 4
Number Of Ingredients 22
Steps:
- Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.
- Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.
- Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.
- Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.
- Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Garnish with green onion and serve.
Nutrition Facts : Calories 808.7 calories, Carbohydrate 102.5 g, Cholesterol 163 mg, Fat 25.5 g, Fiber 11.3 g, Protein 48.5 g, SaturatedFat 10.1 g, Sodium 4719.5 mg, Sugar 50.9 g
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SHEET PAN HONEY SRIRACHA CHICKEN AND VEGETABLES
From slenderkitchen.com
Cuisine AsianTotal Time 55 minsCategory DinnerCalories 300 per serving
- In a medium bowl, whisk together the lemon juice, minced garlic, honey, coconut aminos, sriracha, onion powder, salt and pepper until well mixed and set aside.
- Chop the chicken breasts into bite sized pieces. Pour half of the marinade over the chicken and the reserve the other half. Cover or store in a ziploc bag and refrigerate for the chicken for at least 30 minutes or overnight.
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