Srirachaglazedchickenandonionsoverlonggrainrice 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

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