Sunday Recipe: Honey Sriracha Chicken
Hey guys! I thought if I titled this post something that sounded "weekly" I would maybe succeed in theme posts on certain days. But, I am not hopeful so you shouldn't be either---anyways! This past week I made Ryan's favorite recipe for dinner and thought it was a perfect opportunity to share the recipe with my readers (or in reality: I wanted to post this and in turn Ryan got to have his favorite dinner after I photographed it). For some reason, I always tell myself this recipe is really daunting and difficult, but that's definitely only because I messed it up the first time I made it. It is easy and delicious. The flavor is amazing and it is such a nice alternative to ordering in chinese food and having an upset stomach for hours.
I found this recipe back when we still lived in Milwaukee somewhere on Pinterest, but can no longer find the link. Other than this being Ryan's favorite, my favorite thing about this chicken is that once you buy all of the ingredients (and I'm sure you'll have most of them already) the only thing you need to restock to make it again is the chicken.
Honey Sriracha Chicken
Cooking Time: 20 minutes
Serves: 4 (or a very hungry Meg and Ryan)
3-4 diced chicken breasts
1/3 C cornstarch
1 C water
2-3 T sriracha
5 T soy sauce
1 T minced garlic
1/4 c sugar
2-3 T honey
2 T cornstarch
2 T cold water
In a medium saucepan, combine water, sriracha, soy sauce, garlic, sugar, and honey. Stir. Bring to a boil over medium heat. Whisk together two tablespoons of cornstarch and remaining water until dissolved. Add to saucepan and stir until thickened. Reduce heat to low.
Add diced chicken and 1/3 cup of cornstarch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan with oil over medium heat. Add chicken and saute until browned and chicken is cooked through. Add sauce and stir to coat. Sprinkle with crushed red pepper flakes and serve over warm rice.
Enjoy!
MS
I found this recipe back when we still lived in Milwaukee somewhere on Pinterest, but can no longer find the link. Other than this being Ryan's favorite, my favorite thing about this chicken is that once you buy all of the ingredients (and I'm sure you'll have most of them already) the only thing you need to restock to make it again is the chicken.
Cooking Time: 20 minutes
Serves: 4 (or a very hungry Meg and Ryan)
3-4 diced chicken breasts
1/3 C cornstarch
1 C water
2-3 T sriracha
5 T soy sauce
1 T minced garlic
1/4 c sugar
2-3 T honey
2 T cornstarch
2 T cold water
In a medium saucepan, combine water, sriracha, soy sauce, garlic, sugar, and honey. Stir. Bring to a boil over medium heat. Whisk together two tablespoons of cornstarch and remaining water until dissolved. Add to saucepan and stir until thickened. Reduce heat to low.
Add diced chicken and 1/3 cup of cornstarch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan with oil over medium heat. Add chicken and saute until browned and chicken is cooked through. Add sauce and stir to coat. Sprinkle with crushed red pepper flakes and serve over warm rice.
Enjoy!
MS
Saving this to try!
ReplyDeleteChinese food is one thing I am also super intimidated to make, even though my mom used to all the time! Going to pin this for future reference. :)
ReplyDelete