Sriracha-Glazed Chicken and Onions over Rice

This is an old standby at our house. It originally appeared in Cooking Light

Sriracha-Glazed Chicken and Onions over Rice

1 bag boil-in-bag long-grain rice — (3 1/2-ounce)
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons Sriracha (hot chile sauce — such as Huy Fong)
1 1/2 tablespoons canola oil
1 1/2 cups presliced onion
1 tablespoon bottled minced fresh ginger or 1 tablesoon fresh
1 tablespoon bottled minced garlic
3/4 teaspoon curry powder
1 pound skinless, boneless chicken breast — cut into 1-inch-thick slices

Prepare rice according to package directions, omitting salt and fat.

Combine hoisin, ketchup, and Sriracha in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add onions; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat.

Serve over rice.

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