I’ll be the first to admit that I wasn’t initially too fond of the taste of Sriracha sauce. All of a sudden it seemed, Sriracha sauce became a staple condiment in every restaurant! I quickly learned that when it’s paired with chicken, it instantly becomes a powerful tool in the hands of a chicken connoisseur! This is Michael’s all time favourite dinner; a bowl of Basmati rice topped with Sriracha chicken is his dream come true! It took me years to hone the art of cooking chicken, and miracle of miracles, it now always ends the same way: juicy and delicious.
The past week was extremely stressful for me: I had 4 exams and an essay due in the span of 5 days, and no time to make overly complex meals. I found myself really craving protein and lacking energy. It was time for some meat! Per serving, this Sriracha chicken is 450 calories, making it a meal in line with my healthy lifestyle plan. Score!
The honey gives it a tangy-sticky sweet flavour that is nostalgic of many Thai and Chinese chicken dishes. Why peanut oil? Once you use it in your Chinese-style cooking, you can’t go back! It’s got a very distinct flavour and a lovely aroma. If you’d like to use less oil, baking the chicken with half the oil is also an option at 375 degrees for 15 minutes.
I got the idea to use Sriracha sauce in a chicken dish from an awesome blog called Creme De la Crumb, although my adaptation of the recipe uses no extra sugar, less sauce, and some different flavours.
- ⅛ cup sriracha sauce
- 5 tablespoons low sodium soy sauce
- 1 tablespoon vinegar
- 1 cup water
- 3 tablespoons honey
- 1 tablespoon low sodium ketchup
- 1 tablespoon cornstarch
- ½ teaspoon onion powder
- 1 tablespoon chili flakes
- 1 teaspoon minced garlic
- 5 tablespoons peanut oil or olive oil
- 4 chicken breasts
- ½ cup cornstarch
- toasted sesame seeds, for garnishing
- In a saucepan on low heat, mix together the 1 cup of water, sriracha sauce, soy sauce, vinegar, honey, and ketchup. Mix well, and bring to a boil
- Mix a tablespoon of cornstarch with onion powder and chili flakes. Dissolve this mixture in 1½ tablespoons of water, and pour into the sauce and mix quickly before clumping occurs
- Sauce will thicken after 2-3 minutes of constant mixing, set aside
- Heat the peanut oil in a wok, and brown the minced garlic
- Wash and cube the chicken breasts
- Toss chicken cubes in cornstarch to coat and drop into the wok with heated peanut oil
- When chicken has cooked through, and the coated chicken pieces start to brown, add in sauce and toss the chicken and sauce together on medium heat for a few minutes
- Serve on white rice, and sprinkle sesame seeds on top
- Add in sauteed mushrooms, onions, and peppers, if you'd like!