Sriracha-Glazed Chicken and Onions over Long-Grain Rice

Manami's Note:

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.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice
• 3 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 ¼ teaspoons hot chili sauce (Sriracha sauce or Huy Fong sauce)
• 1 ½ teaspoons canola oil
• 1 ½ cups sliced onion rings
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ¾ 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

Directions:

1. Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
2. While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
3. Heat oil in large non-stick skillet over medium-high heat.
4. Add onion; sauté 3 minutes or until tender.
5. Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
6. Stir in hoisin mixture; cook 1 minute, tossing to coat.
7. Sprinkle with your choice of chopped nuts.
8. Serve over rice and enjoy!

Reviews

[zannyy]

I made your recipe for my family last night with rave reviews. The hot and sweet sauce was perfect. Better than any take-out chinese dish. I added sliced scallions and sliced waterchestnuts for crunch and served it with texmati brown rice, steamed pea pods and a delicious red wine. What else could be better Thank you for the recipe, zannyy

[Chef #1257656]

Delicious! It's a keeper. I doubled the sauce ingredients and garlic and it came out perfectly. I believe the original recipe would be too dry, especially if you put it on top of the rice. Also, I prefer spicy so I added extra extra Sriracha.

[gailanng]

Replaced white rice with recipe #450959. I need to get over being convinced that the rest of the world has cuisine way cooler than Cajun.