Sriracha-Glazed Chicken and Onions over Rice

D loves this dish. Me, I really don't have an opinion about it. Of course I'm eh about Sriracha and D puts it on everything. So that is probably why. Don't get me wrong. It isn't horrible. It just isn't a recipe that I think of when putting together a list, so D has to request it when he wants it.

It is very easy to make.

Sriracha is usually in the Chinese Restaurant . It is in a clear bottle with a white decaled chicken and green top. At the Grocery Store it is either in the Chinese Food Section or by the ketchup.

Sriracha-Glazed Chicken and Onions over Rice

Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli, or edamame would be a colorful vegetable side. 

Photo by ALB

1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 1/2 tablespoons canola oil
1 1/2 cups presliced onion
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
3/4 teaspoon curry powder
1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices

Prepare rice according to package directions, omitting salt and fat.
While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.


Yield: 4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup rice)

CALORIES 326 (20% from fat); FAT 7.3g (sat 0.9g,mono 3.6g,poly 2.1g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 35mg; SODIUM 338mg; FIBER 2.2g; IRON 2mg; CARBOHYDRATE 34g