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Spicy Sriracha-Glazed Chicken with Caramelized Onions Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

317
Calories
47 g
Calories From Fat
5.3 g
Total Fat
0.9 g
Saturated Fat
73 mg
Cholesterol
408.3 mg
Sodium
37.8 g
Carbs
1.4 g
Dietary Fiber
6 g
Sugars
27.4 g
Protein
272g
Serving Size

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Spicy Sriracha-Glazed Chicken with Caramelized Onions Recipe

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    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!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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!

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    Sawyer Evans

    Cocktail creator blending and shaking up delicious drinks that are full of color and flavor.

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