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    You are in: Home / Recipes / Sriracha-Glazed Chicken and Onions over Long-Grain Rice Recipe
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    Sriracha-Glazed Chicken and Onions over Long-Grain Rice

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on April 20, 2010

      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

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    • on May 03, 2009

      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.

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    • on March 25, 2011

      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.

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    • on September 08, 2009

      delicious and easy!

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    • on May 25, 2009

      Very good. I added extra Sriracha and it was a little too spicy. I also doubled the sauce and it was perfect.

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    • on November 29, 2006

      Good and quick. Unless you are really sensitive to spice, this is pretty mild. I'd definitely double the Sriracha. Nice for a easy weeknight meal.

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    Nutritional Facts for Sriracha-Glazed Chicken and Onions over Long-Grain Rice

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 316.9
     
    Calories from Fat 47
    15%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.9 g
    4%
    Cholesterol 73.0 mg
    24%
    Sodium 407.7 mg
    16%
    Total Carbohydrate 37.8 g
    12%
    Dietary Fiber 1.4 g
    5%
    Sugars 6.0 g
    24%
    Protein 27.4 g
    54%
    Detailed Nutrition Values About Nutrition Info
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