Ingredients
-
2
-
3
-
1
-
1 1/4
-
1 1/2
-
1 1/2
-
1
-
1
-
3/4
-
1
-
-
-
-
-
Directions
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.,Great recipe! The only thing I changed was that I left out the curry, (not a fan.) I also doubled the sauce and I added a bunch of veggies – broccoli, zucchini, yellow and red peppers. DH loved it so much that he asked me to make it again the next evening. Easy peasy!,Just wondering, has anyone made this without the curry?
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Steps
|
1
Done
|
Prepare Rice Omitting Salt and Any Oil and Garnish With Parsley When Finished Cooking and Fluffed. |
|
2
Done
|
While Rice Is Cooking, Combine Hoisin, Ketchup and Sriracha in a Small Bowl. |
|
3
Done
|
Heat Oil in Large Non-Stick Skillet Over Medium-High Heat. |
|
4
Done
|
Add Onion; Saut 3 Minutes or Until Tender. |
|
5
Done
|
Add Ginger, Garlic and Curry (if Using) and Chicken; Saut For 6 Minutes or Until Chicken Is Done. |
|
6
Done
|
Stir in Hoisin Mixture; Cook 1 Minute, Tossing to Coat. |
|
7
Done
|
Sprinkle With Your Choice of Chopped Nuts. |
|
8
Done
|
Serve Over Rice and Enjoy! |
