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Sriracha-Glazed Chicken and Onions over Rice

Becky Luigart-Stayner
Yield 4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup rice)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

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

  3. 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.