Sweet Sriracha Chicken Recipes

SWEET SRIRACHA CHICKEN

Sweet Sriracha Chicken image

Chicken simmered in a sweet (marmalade) and spicy (Sriracha) sauce. Lots of flavor. Great over rice. This recipe is best when the chicken has cooked so long that it looks shredded. It really absorbs the flavors better that way. You could probably substitute beef or pork for chicken. I haven't tried that yet. I'm really interested in seeing what someone with some slow cooking experience can do with this recipe. Could you put everything in a slow cooker and come back to dinner in 6 hours or would the marmalade be a bad idea in a slow cooker?

Provided by princesspottymouth

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, diced
2 pounds skinless, boneless chicken breast halves, cut into cubes
1 cup water
½ cup soy sauce
2 teaspoons Sriracha hot sauce, or more to taste
1 (12 ounce) jar orange marmalade

Steps:

Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 41.9 g, Cholesterol 86.1 mg, Fat 8.2 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 1.7 g, Sodium 1387.1 mg, Sugar 35 g

SWEET SRIRACHA WINGS

Sweet Sriracha Wings image

Serve my fiery hot wings on game day or any time friends and family gather. If you don't like a ton of sweetness, add the honey slowly and taste as you go. -Logan Holser, Clarkston, Michigan

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

12 chicken wings (about 3 pounds)
1 tablespoon canola oil
2 teaspoons ground coriander
1/2 teaspoon garlic salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/2 cup orange juice
1/3 cup Sriracha chili sauce
3 tablespoons honey
2 tablespoons lime juice
1/4 cup chopped fresh cilantro

Steps:

Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight., For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended., Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling., Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.

Nutrition Facts : Calories 201 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 321mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 12g protein.

SPICY SRIRACHA CHICKEN STIR-FRY

Spicy Sriracha Chicken Stir-Fry image

This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!

Provided by Frankie

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound skinless, boneless chicken breast halves
1 tablespoon baking soda
¼ cup chicken broth
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons Sriracha sauce
2 tablespoons honey
1 teaspoon cornstarch
1 (8 ounce) package sugar snap peas
3 stalks scallions, chopped
2 cloves garlic, diced
2 teaspoons grated fresh ginger
3 tablespoons canola oil, divided
2 cups warm cooked rice

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.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g

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