Sweet and Spicy Sriracha Chicken Stir-Fry over Rice
This Sweet and Spicy Sriracha Chicken Stir-Fry is a delightful fusion of flavors that will tickle your taste buds. The succulent, tender chicken pieces are coated in a luscious blend of hoisin, ketchup, and Sriracha sauce, creating the perfect balance of heat and sweetness. Paired with sautéed onions and served over a bed of fluffy white or brown rice, this dish is not only satisfying but also bursting with vibrant colors. Optional sides like snow peas, broccoli, or edamame add a nutritious crunch and texture. Even for those who aren't fans of spicy food, this recipe is a must-try, as the Sriracha's heat is perfectly balanced by the rich, sweet elements of the sauce.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
cooked white rice or cooked brown rice
2 cups (Fluffy, cooked)
hoisin sauce
3 tablespoons (None)
ketchup
1 tablespoon (None)
hot chili sauce (Sriracha sauce or Huy Fong sauce)
1 1/4 teaspoons (None)
canola oil
1 1/2 teaspoons (None)
sliced onion rings
1 1/2 cups (Sliced)
minced fresh ginger
1 tablespoon (Minced)
minced garlic
1 tablespoon (Minced)
curry powder (optional)
3/4 teaspoon (None)
boneless skinless chicken breast
1 lb (Cut into 1-inch thick slices)
parsley
to taste (Chopped fine, for garnish)
almonds or peanuts
to taste (Chopped, for garnish)
Instructions
1
1. Prepare the rice according to package instructions, omitting salt and oil; once cooked, fluff and garnish with chopped parsley.
2
2. While the rice is cooking, combine hoisin sauce, ketchup, and Sriracha sauce in a small bowl, blending well.
3
3. In a large non-stick skillet, heat canola oil over medium-high heat. Add onion slices and sauté for about 3 minutes until they are tender.
4
4. Stir in minced ginger, garlic, and curry powder (if using) to the onions, then add the sliced chicken. Cook for approximately 6 minutes or until the chicken is thoroughly cooked and no longer pink.
5
5. Pour the hoisin mixture over the chicken and vegetables; stir and cook for an additional minute, ensuring everything is well coated with the sauce.
6
6. Remove from heat and sprinkle with your choice of chopped almonds or peanuts for garnish.
7
7. Serve the chicken stir-fry over the prepared rice and enjoy your flavorful dish!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Sweet and Spicy Sriracha Chicken Stir-Fry?
The dish features a fusion of flavors including heat from Sriracha and sweetness from hoisin sauce and ketchup.
What kind of rice should I use for this recipe?
You can use either cooked white rice or cooked brown rice depending on your preference.
How much rice is needed for this stir-fry?
The recipe calls for 2 cups of fluffy, cooked rice.
What are the ingredients in the stir-fry sauce?
The sauce is a blend of hoisin sauce, ketchup, and hot chili sauce such as Sriracha.
Is this recipe very spicy?
While it contains Sriracha, the heat is balanced by the sweet elements of hoisin and ketchup, making it suitable even for those who prefer milder flavors.
What type of chicken is recommended?
The recipe suggests using 1 lb of boneless skinless chicken breast.
How should the chicken be prepared?
The chicken should be cut into 1-inch thick slices.
How much Sriracha sauce is used?
The recipe uses 1 1/4 teaspoons of Sriracha or Huy Fong hot chili sauce.
Can I use a different type of oil for cooking?
The recipe specifies 1 1/2 teaspoons of canola oil, but other high-smoke point oils can be substituted.
How should the onions be cut?
The onions should be sliced into rings, totaling about 1 1/2 cups.
Does the recipe use fresh ginger?
Yes, it requires 1 tablespoon of minced fresh ginger.
How much garlic is needed?
The recipe calls for 1 tablespoon of minced garlic.
Is curry powder a required ingredient?
No, the 3/4 teaspoon of curry powder is optional.
How long should I sauté the onions?
The onions should be sautéed for about 3 minutes until they are tender.
What is the cooking time for the chicken?
The chicken should be cooked for approximately 6 minutes or until it is no longer pink.
When should I add the sauce mixture?
The sauce should be poured over the chicken and vegetables after the chicken is thoroughly cooked.
How long do I cook the dish after adding the sauce?
Stir and cook for one additional minute to ensure everything is well coated.
What garnishes are recommended for this stir-fry?
You can garnish the dish with finely chopped parsley and either chopped almonds or peanuts.
Are there any suggested side vegetables?
Optional sides include snow peas, broccoli, or edamame for added crunch and nutrition.
How should I prepare the rice?
Prepare it according to package instructions but omit the salt and oil.
Can I use different nuts for the garnish?
Yes, you can choose between chopped almonds or peanuts based on your preference.
What temperature should I use for the skillet?
The skillet should be heated over medium-high heat.
How many ingredients are in this recipe?
There are 12 ingredients in total, including the optional curry powder.
Is this a quick dinner option?
Yes, it is tagged as a quick recipe and an easy dinner, taking roughly 10-15 minutes of active cooking time.
What is a good substitute for Sriracha in this recipe?
Huy Fong sauce is mentioned as a direct alternative for the hot chili sauce.
How do I fluff the rice?
Once the rice is cooked, use a fork to fluff the grains before garnishing with parsley.
Should the skillet be non-stick?
The instructions recommend using a large non-stick skillet for the best results.
What is the first step of the recipe?
The first step is to prepare the rice according to package instructions.
How do I ensure the chicken is cooked properly?
Cook for about 6 minutes until the meat is no longer pink in the center.
Is this dish considered a one-dish meal?
Yes, it is tagged as a one-dish meal because it combines protein, vegetables, and starch.