HONEY SRIRACHA CHICKEN TENDERS
Some things are just better together and honey with Sriracha is the perfect example. Sweet with just the right amount of spicy, this treatment adds tons of flavor to your crispy, breadcrumb-coated chicken tenders. With 4 ingredients and 10 minutes of prep time, honey Sriracha chicken tenders could be cooking up in your oven-talk about weeknight friendly!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray large cookie sheet with cooking spray.
- In small bowl, mix honey and 1/4 cup Sriracha sauce. In large resealable food-storage plastic bag, place bread crumbs. Coat chicken with Sriracha mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with additional Sriracha sauce.
Nutrition Facts : Calories 300, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 19 g, TransFat 0 g
SWEET SRIRACHA CHICKEN
Chicken simmered in a sweet (marmalade) and spicy (Sriracha) sauce. Lots of flavor. Great over rice. This recipe is best when the chicken has cooked so long that it looks shredded. It really absorbs the flavors better that way. You could probably substitute beef or pork for chicken. I haven't tried that yet. I'm really interested in seeing what someone with some slow cooking experience can do with this recipe. Could you put everything in a slow cooker and come back to dinner in 6 hours or would the marmalade be a bad idea in a slow cooker?
Provided by princesspottymouth
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
- Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
- Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 41.9 g, Cholesterol 86.1 mg, Fat 8.2 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 1.7 g, Sodium 1387.1 mg, Sugar 35 g
SRIRACHA HONEY CHICKEN
A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.
Provided by Sadaf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
- Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
- Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 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
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- In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
- Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the refrigerator.
- Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slightly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
- OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while mixing all of the pan juices through the sauce.
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