Sriracha-Glazed Chicken and Onions over Rice

Sriracha-Glazed Chicken and Onions over Rice Recipe
Becky Luigart-Stayner
Serve your family a spicy-sweet sriracha chicken-and-veggies dish that's sure to satisfy. Make this one-dish dinner with boil-in-a-bag rice on the side to soak up the extra sauce.


4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 20 %
Fat 7.3 g
Satfat 0.9 g
Monofat 3.6 g
Polyfat 2.1 g
Protein 29.5 g
Carbohydrate 34 g
Fiber 2.2 g
Cholesterol 66 mg
Iron 2 mg
Sodium 338 mg
Calcium 35 mg


1 (3 1/2-ounce) bag boil-in-bag long-grain rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1 1/2 tablespoons canola oil
1 1/2 cups presliced onion
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
3/4 teaspoon curry powder
1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices


Prepare rice according to package directions, omitting salt and fat.

While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.

April 2005
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