SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

Sriracha-Glazed Chicken and Onions over Long-Grain Rice image

Provided by Manami

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons hot chili sauce (Sriracha sauce or Huy Fong sauce)
1 1/2 teaspoons canola oil
1 1/2 cups sliced onion rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon curry powder (optional)
1 lb boneless skinless chicken breast, cut into 1-inch thick slices
parsley, chopped fine garnish for rice
almonds or peanuts, for garnish

Steps:

Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
Heat oil in large non-stick skillet over medium-high heat.
Add onion; sauté 3 minutes or until tender.
Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
Stir in hoisin mixture; cook 1 minute, tossing to coat.
Sprinkle with your choice of chopped nuts.
Serve over rice and enjoy!

Nutrition Facts : Calories 317, Fat 5.3, SaturatedFat 0.9, Cholesterol 73, Sodium 408.3, Carbohydrate 37.8, Fiber 1.4, Sugar 6, Protein 27.4