Sriracha Glazed Chicken And Onions Over Long Grain Rice Food

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

Steps:

• Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
• While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
• Heat oil in large non-stick skillet over medium-high heat.
• Add onion; sauté 3 minutes or until tender.
• Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
• Stir in hoisin mixture; cook 1 minute, tossing to coat.
• Sprinkle with your choice of chopped nuts.
• Serve over rice and enjoy!

SRIRACHA-GLAZED CHICKEN

Steps:

• In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
• Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

ONE-PAN SRIRACHA CHICKEN AND VEGGIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Season chicken thighs with salt and pepper.
• Melt 3 tablespoons butter in a large oven-proof skillet over medium-high heat. Place chicken skin-side down in the skillet; cook until browned, about 3 minutes. Flip and cook until second side is browned, 3 to 4 minutes. Transfer to a plate. Drain excess grease if desired.
• Heat remaining 1 tablespoon butter in the skillet. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Stir in potatoes and red bell pepper; cook until tender, 5 to 10 minutes. Place chicken thighs on top.
• Mix sriracha sauce and brown sugar together in a bowl; pour evenly over chicken.
• Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C) and potatoes are browned, about 30 minutes.

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.