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
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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! |
