Sriracha-Glazed Chicken and Onions over Rice

Sriracha-Glazed Chicken and Onions over Rice
Photo by Becky Luigart-Stayner

Ingredients

  • 1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 tablespoon ketchup
  • 3 tablespoons hoisin sauce
  • 1 tablespoon ketchup
  • 1 tablespoon bottled minced garlic
  • + 13 more ingredients
    • 1 tablespoon bottled minced garlic
    • 3 tablespoons hoisin sauce
    • 1 ¼ teaspoons Sriracha (hot chile sauce, such as Huy Fong)
    • 1 tablespoon bottled minced fresh ginger
    • 1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices
    • 1 ½ tablespoons canola oil
    • 1 ½ cups presliced onion
    • 1 ½ tablespoons canola oil
    • ¾ teaspoon curry powder
    • 1 ¼ teaspoons Sriracha (hot chile sauce, such as Huy Fong)
    • 1 ½ cups presliced onion
    • ¾ teaspoon curry powder
    • 1 tablespoon bottled minced fresh ginger

Prepare rice according to package directions, omitting salt and fat. While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minut...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network