Sriracha-Glazed Chicken and Onions over Long-Grain Rice

Total Time
Prep 25 mins
Cook 10 mins

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.

Ingredients Nutrition


  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!


Most Helpful

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

zannyy April 20, 2010

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.

carnley.panayiotou May 03, 2009

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.

gailanng March 25, 2011

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