Honey-Sriracha Chicken Appetizer Toasts

Submitted by KateL

"Entered for safekeeping, from NY Times Magazine, 11/10/13. If you haven't tried Sriracha sauce, I heartily endorse it, and I don't eat fiery food. It lends a tangy flavor, and you can control how much you use. That gob of mayo makes this so American! (Personally I would scrape a fine layer of mayo on the toast, but if the honey-Sriracha sauce is too fiery, then increase the mayo.) This is on my short list to try for myself."

 

• Ready In: 15mins
• Ingredients: 8
• Serves: 8

ingredients

• 1⁄4 - 1⁄2 cup mayonnaise, to taste
• 1 rotisserie-cooked chicken, shredded meat only
• 2 -3 tablespoons honey
• 2 -3 tablespoons sriracha sauce
• 1⁄4 cup cilantro, chopped

• TOAST

• 1 baguette, sliced diagonally in 1/3-inch thick slices
• 4 -8 teaspoons olive oil, for basting
• salt, to taste

directions

1. Preheat oven to 350 degrees F.
2. Make Sauce: Whisk equal parts honey and Sriracha sauce. (Check taste: if too fiery, use more mayonnaise in Step 4.).
3. Make Toast: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
4. Spread mayonnaise on toasts. Top with shredded chicken. Drizzle sauce over chicken. Top with chopped cilantro.

Reviews

[DailyInspiration]

This honey-sriracha chicken is really delicious -- made it for lunch today. Great flavor with the honey and hot sauce drizzled over it along with the chopped cilantro. The only change I made was to use whole grain toast and I reduced the sriracha sauce quite a bit as it is really very spicy to me. This recipe is so easy to make and it's really filling for lunch or a light dinner. Will definitely make this again! Made for PRMR, January, 2014.