Sriracha-Glazed Chicken and Onions over Rice

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

Preparation

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.