SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE image

Yield 4 People

Number Of Ingredients 12

Previous Next

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
chopped cashews or 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; sautÃ© 3 minutes or until tender. Add ginger, garlic and curry (if using) and chicken; sautÃ© 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!