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!
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
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.
Oh my happy dancing taste-buds. I can't wait to make this again. My wife and I loved it. This is one of those recipes that had us doing "what if..." through the entire meal. So many flavors, but not hot (spice wise) enough to keep you from enjoying.