Sriracha Chicken

Sriracha Chicken

One of the things I love the most about this recipe is its versatility. You can literally use any cut of chicken and double or triple the ingredients up to make more sauce. What I like about this version is that is super quick and is also lean, the best option for a no-fuss midweek dinner. 

But if you have a little more time and are planning on having a few friends over, you can tweak this recipe to make the best chicken wings ever. Just season the wings with salt and pepper, bake them on a 190°C preheated oven for 30 minutes or until golden brown, once brown cover them thoroughly with the sauce and bake for further 5 minutes. You can thank me later! 

Here is what you need to make 2 servings:

  • 2 chicken breasts, boneless and skinless
  • 1 tbsp olive oil
  • 2 tbsp Sriracha
  • 1 tbsp dark soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tbsp ginger, minced
  • 1 tsp garlic, minced
  • Salt & pepper to season 

Cut the chicken breast into bite size pieces and season with salt and pepper. Heat the olive oil in a frying pan and add the chicken, cook until golden brown for about 10 to 12 minutes. 

In a medium size bowl, mix together the Sriracha, soy sauce, honey, sesame oil, ginger and garlic. Add the cooked chicken to the sauce and fold it until everything is well combined.

SrirachaChicken_04.jpg

Return the chicken to the frying pan and cook for further 2 to 3 minutes on a medium heat. You want the sauce to become sticky and glossy. 

Serve over some white rice, a sprinkle of sesame seeds and freshly chopped spring onion.