Sriracha-Glazed Chicken and Onions over Rice

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.

Yield: 4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 20%
  • Fat: 7.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.1g
  • Protein: 29.5g
  • Carbohydrate: 34g
  • Fiber: 2.2g
  • Cholesterol: 66mg
  • Iron: 2mg
  • Sodium: 338mg
  • Calcium: 35mg

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.
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