Sriracha Honey Soy Sauce Food

HONEY SRIRACHA SAUCE

Steps:

• Melt butter in a small pot over medium heat.
• Add the honey, Sriracha, soy sauce, and lime juice; stir until the mixture bubbles gently. Simmer longer if a thicker sauce is desired.
• Serve immediately over grilled or baked chicken.
• Or remove from heat and set aside to cool slightly before storing.

HONEY SRIRACHA SAUCE

Steps:

• Mix together all ingredients in a small saucepan. Bring to a boil over medium-high heat.
• Reduce heat to medium-low and continue to cook for about 5 minutes, until the sauce has reduced and thickened slightly.
• Use as a glaze or dipping sauce.

SRIRACHA-HONEY SOY SAUCE

Steps:

• Combine 1/2 cup each honey and Sriracha, 1/4 cup soy sauce, the juice of 1/2 lime and 1 tablespoon sesame oil in a saucepan. Bring to a simmer over medium heat, whisking, and cook until thickened, 5 minutes. Let cool.

SRIRACHA HONEY CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Combine chicken legs, olive oil, thyme, garlic powder, paprika, salt, and pepper in a large bowl. Mix chicken legs until coated and arrange on the baking sheet.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), 45 to 50 minutes.
• Combine honey, butter, sriracha sauce, and soy sauce in a saucepan over medium-low heat; cook and stir until butter is melted and sauce is smooth, about 5 minutes.
• Pour sauce into a large bowl. Transfer chicken from the baking sheet to the bowl using tongs; toss until coated with sauce.

SRIRACHA HONEY SALMON

Steps:

• Mix honey, sriracha sauce, sriracha paste, onion, jalapeno pepper, soy sauce, cilantro, and lime juice together in a bowl.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Brush salmon fillets with olive oil; place skin-side up on the lined baking sheet.
• Broil salmon in the preheated oven until skin is crisp, about 5 minutes. Flip and spread honey mixture over salmon. Continue cooking until salmon flakes easily with a fork, 5 to 10 minutes more.

SRIRACHA-HONEY SAUCE

Steps:

• Combine.
• This is amazing for hamburgers, chicken, fries, etc.
• Be careful giving this to kids under the age of 1 as they cannot eat honey.

SUNNY'S HONEY-SRIRACHA DIPPING SAUCE

Steps:

• In a sauce pot on medium heat, add the sriracha, ketchup, orange juice, brown sugar, honey, a little pinch of salt and plenty of grinds of black pepper. Once it bubbles, reduce the heat to low and allow the sauce to simmer until thickened, about 15 minutes.
• Serve hot right away or at room temperature, or refrigerate and serve cold. Great for wings, veggies, fries or other dippables.

AMAZING HONEY SRIRACHA SAUCE

Steps:

• In a medium saucepan, whisk together all ingredients.
• Place saucepan over medium-high heat and bring to a boil, stirring occasionally. Once boiling is reached, reduce heat to a simmer and cook for about 10 minutes, until it begins to thicken. Remove from heat. It will thicken up more as it cools.

SRIRACHA-HONEY MAYONNAISE

Steps:

• In a small bowl, whisk together mayonnaise, ketchup, honey, and Sriracha sauce. Refrigerate in an airtight container for up to 5 days.

SRIRACHA HONEY ROASTED BROCCOLI

Steps:

• Preheat the oven to 450 degrees.
• Line a baking sheet with a slipat mat, foil, or parchment paper.
• Place broccoli pieces into a large bowl.
• In a small bowl, or measuring cup, combine the soy sauce, sesame oil, olive oil, honey, sriracha and pepper.
• Pour this mixture over the broccoli and toss well to coat.
• Spread the broccoli across the lined baking sheet. Place on the middle oven rack and roast for 8-12 minutes, until the broccoli is tender and the edges are turning brown.
• Remove the broccoli from the oven and transfer to a serving bowl, or tray. Toss with the green onions and toasted almonds.
• Serve hot!
• Makes 2-4 servings.