Sriracha Glazed Chicken And Onions Over Long Grain Rice Recipes

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SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE



Sriracha-Glazed Chicken and Onions over Long-Grain Rice image

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.

Provided by Manami

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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
almonds or peanuts, for garnish

Steps:

  • 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!

Nutrition Facts : Calories 317, Fat 5.3, SaturatedFat 0.9, Cholesterol 73, Sodium 408.3, Carbohydrate 37.8, Fiber 1.4, Sugar 6, Protein 27.4

SRIRACHA-GLAZED CHICKEN



Sriracha-Glazed Chicken image

Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

1/4 cup soy sauce
2 tablespoons plus 1 teaspoon white vinegar
1 tablespoon Sriracha sauce
1 tablespoon sugar
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks

Steps:

  • In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
  • Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g

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