SRIRACHA CHICKEN SANDWICH
Heat up your next sandwich with sriracha chicken. This Sriracha Chicken Sandwich recipe is made with Sriracha aioli, Mozzarella and a beefsteak tomato.
Provided by My Food and Family
Categories Sauces & Condiments
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Grill chicken 6 to 8 min. on each side or until done (165°F).
- Meanwhile, mix mayo, Sriracha sauce and garlic until blended. Place lettuce and tomatoes on bottom halves of rolls.
- Top chicken with cheese; place over tomatoes. Spread mayo mixture onto cut sides of top halves of rolls; place over sandwiches.
Nutrition Facts : Calories 470, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
SRIRACHA-GLAZED CHICKEN
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
- Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g
SRIRACHA ROASTED CHICKEN
These awesome roasted chicken thighs are both sweet and spicy!
Provided by monica69
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
- Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
- Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
- Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
- Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
- Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 219.6 calories, Carbohydrate 7.4 g, Cholesterol 77.9 mg, Fat 11 g, Fiber 0.8 g, Protein 19.9 g, SaturatedFat 4.1 g, Sodium 1172.7 mg, Sugar 4.4 g
SRIRACHA CHICKEN WITH SCALLIONS
I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish.This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!
Provided by Chas
Categories Asian Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
- Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 12.3 g, Cholesterol 104.9 mg, Fat 29 g, Fiber 4 g, Protein 19.7 g, SaturatedFat 15.7 g, Sodium 2196.2 mg, Sugar 2.8 g
SRIRACHA HONEY CHICKEN PIZZA
In my dictionary, sriracha means spicy goodness. This pizza has just enough sweetness to complement the spicy goodness of the sriracha. This recipe was made in a Panasonic CIO.
Provided by duboo
Categories Trusted Brands: Recipes and Tips Panasonic
Time 32m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat Panasonic Countertop Induction Oven to Medium on the "Grill" setting.
- Mix honey and sriracha sauce together in a bowl.
- Spread chicken on the grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture.
- Unroll pizza crust flat onto the grill pan. Spread ranch dressing on top. Remove chicken from the honey mixture and place on top of the ranch dressing. Sprinkle Colby Jack cheese over chicken.
- Place pizza in the oven and press "Auto Cook." Select the frozen pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Cut pizza into slices.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 72.5 g, Cholesterol 77.1 mg, Fat 35.6 g, Fiber 1.5 g, Protein 26.8 g, SaturatedFat 11.2 g, Sodium 1624.6 mg, Sugar 40.1 g
HONEY SRIRACHA CHICKEN WITH GLAD® PRESS'N SEAL® RECIPE BY TASTY
Here's what you need: sriracha, honey, butter, garlic powder, soy sauce, apple cider vinegar, salt, pepper, boneless, skinless chicken thighs, scallion, red peppers, olive oil, red bell pepper, scallion, russet potatoes, salt, pepper, boneless chicken thighs, eggs, goat cheese, scallion, fresh parsley
Provided by Tasty
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 400ºF (200˚C).
- In a small saucepan, whisk together the Sriracha, honey, butter, garlic powder, soy sauce, apple cider vinegar, and remaining salt and pepper. Heat and let simmer for 1-2 minutes.
- Place chicken thighs in a 9x13 inch (23x33 cm) glass casserole dish and spread out evenly. Pour sauce over chicken and toss together until chicken is evenly coated. Place scallions on a pan and place in the oven with the chicken.
- After 10 minutes add sliced peppers to the pan with the scallions.
- Roast chicken thighs for 25 minutes or until internal temperature reaches 165º (75˚C).
- Remove from oven and pour the pan juices into a small saucepan. Simmer until juices have been reduced to a glaze, then pour over chicken. Chop ½ of the peppers and scallions and add to chicken.
- Serve with starch and enjoy!
- Cover left overs with Glad Press'n Seal and store in the refrigerator for your next meal.
- Use leftover chicken for Breakfast Chicken Hash. Preheat oven to 350ºF (180˚C).
- Peel the potatoes, then shred on the largest holes of a box grater. Squeeze excess liquid from the shredded potatoes and press between paper towels to dry.
- Shred the leftover chicken thighs.
- In a large enamel skillet, heat the olive oil. Add the peppers and scallions and saute for 5 minutes. Add the shredded potatoes, salt and pepper and saute for 10 minutes, stirring every couple minutes. Add an extra drizzle of olive oil if the potatoes are sticking too much. When potatoes have crisped a little, fold in the leftover shredded chicken.
- Make 4 pockets in the hash mixture. Drizzle olive oil in each pocket and crack an egg in each one. Top each egg with a sprinkle of salt. Bake for 10-15 minutes, or until whites are set.
- Remove from oven and garnish with the goat cheese, scallions, and parsley.
- Enjoy!
Nutrition Facts : Calories 615 calories, Carbohydrate 32 grams, Fat 29 grams, Fiber 2 grams, Protein 58 grams, Sugar 17 grams
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- Rinse the chicken thighs with water. Pat try with paper towels. Mix all the ingredients in the Marinade. Stir to combine well.
- Combine the chicken thighs with the Marinade and marinate for 15 minutes. Transfer the chicken and all the garlic Sriracha marinade to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.
- Bake the chicken for 20 minutes, or until cooked. Remove the foil, spoon the dripping over the chicken and broil the chicken for 1 minute to char the surface of the chicken. Remove from heat, sliced into pieces, garnish with the white sesame, scallions and serve immediately.
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