Spicy Sriracha Chicken Soup Food

SPICY ASIAN CHICKEN SOUP

Steps:

• Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.

SRIRACHA HOT CHICKEN SOUP

Steps:

• Heat the oil in a large pot over medium heat, then add the celery, onions, carrots, garlic and 1 teaspoon of the salt. Cook this mixture until it is soft and fragrant-about 7 minutes.
• While the veggies cook, drain the roasted red peppers, then prepare by pureeing them in a food processor or blender, or finely chopping by hand.
• To the pot with the veggies, add the stock, pureed roasted peppers, tomatoes, sriracha (use 1 to 2 tablespoons, depending on how spicy you like things), and remaining 1 teaspoon of salt. Bring this mixture to a simmer, then cook to allow the flavors to combine-about 5 minutes.
• Add the egg noodles and cook until they are a couple of minutes short of al dente-about 5 minutes. Add the cooked chicken, lime juice, and parsley, then cook until the chicken is warmed through-about 3 to 5 minutes. Taste the soup and add salt if needed.
• To serve, top with the additional parsley along with the avocado. Enjoy with grilled bread if desired.

SRIRACHA CHICKEN SOUP

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool.
• Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt.
• Roast carrots in preheated oven until tender, about 25 minutes.
• Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes.
• Peel cooled tomatoes and put in a blender bowl; add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth.
• Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes.
• Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes.
• Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.

SPICY SRIRACHA CHICKEN STIR-FRY

Steps:

• Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
• Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
• Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
• Rinse the chicken thoroughly in a colander and pat dry.
• Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
• Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
• Serve over rice.

SPICY SRIRACHA CHICKEN SOUP

Steps:

• Heat oil in a soup pot on medium-high heat.
• Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
• Add chicken and saute for a few minutes until the chicken starts to cook.
• Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
• Reduce heat and let simmer for 10 minutes.
• Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
• Add more salt and pepper to taste.