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Rating: 4.5 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
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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.

Recipe by Cooking Light April 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

326 calories; calories from fat 20%; fat 7.3g; saturated fat 0.9g; mono fat 3.6g; poly fat 2.1g; protein 29.5g; carbohydrates 34g; fiber 2.2g; cholesterol 66mg; iron 2mg; sodium 338mg; calcium 35mg.
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