Sriracha-Glazed Chicken and Onions over Rice

Wow, this is fantastic! Very easy and delivers wonderful flavor. I used a package of 12 boneless chicken thighs; doubled all the ingredients (4tsp sriracha suace). I browned the thighs, then followed the recipe. Increasing the sriracha sauce provided just the right amount of 'hotness' for us. Served with jasmine rice with cilantro and roasted zucchini. Will definitely make again.

We love this recipe! Double the sriracha for spicier flavor. We also use Penzey's hot curry powder. Yum.

Fast & easy. Used ingredients to recipe proportions but cut chicken into thinner slices to reduce cooking time. Added 1 cup shelled edamame along with chicken and served with fresh Chinese noodles. Very pretty on the plate, good flavors & textures.

Easy and delicious - I cut the chicken into smaller chunks. I also used about 2 tsp of sriracha.

I loved this recipe, as did my boyfriend. I used 2 teaspoons of sriracha because we like spice. It was super easy even though I cut my own onions/garlic/ginger. This is best served with plain rice. I will be making this again soon.

This was a nice recipe for a make-in Chinese food dish. I added more sriracha since I like it spicy and that is a change I will keep. Another change is to replace the curry powder with sesame seeds. Quite tasty. While I wouldn't make this for a nice company meal it would be good for a casual dinner.

Made this dish many, many, times. It is a standby and we adore it. I always leave out the curry, however, and add a touch more sriracha, as we love it. We always add either broccoli or broccoli rabe (preferred) at the end, after a light steam. It really elevates the flavors. We have also used brown rice in place of Jasmine, which is yummy, too. Enjoy!

Everyone liked it, and I'm sure we'll have it again often.

Really easy to make and very flavorful. I made a little more of the sauce, because I like things a bit more saucy. Could've used more onions, I think, But that may be just because I used about twice the amount of chicken.

I made this last night and it was very good. Naturally, I made a few changes - but only a few! I only used about 10 oz. of chicken breast and I substituted a small zucchini, julienned, for the rest of the chicken. I cooked the chicken first, removed it, then cooked the onions and zucchini. Put them all back together when I added the sauce. I also bumped up the amount of sriracha sauce to 1 Tablespoon. As modified, it was the perfect amount for 2 large servings. Great with brown rice. We'll be having this again!

Very good with a nice amount of spice... it's not too overwhelming. I was a little wary at first with the amount of sriracha going into this but it turned out great.