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.
- 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
- chopped cashews or almonds or peanuts, for garnish
- 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!