Honey Sriracha Chicken With Rice

Honey Sriracha Chicken With Rice

If you like a hot and spicy dish that is fast to make and is easy with no fuss, then here it is. I just love this dish for everything here just blends in so well that you will enjoy it over and over again. The spice is just perfect with the chicken with the smoothness of the rice. 

Go ahead and make sure that you make a lot of this dish, for I know for a fact that everyone from your Family to your friends will ask for more. They will swear that you had this Dish delivered by some Oriental restaurant. 

Please let me know, how yours turned out and how everyone complemented the Chef. 

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Recipe; 

1 Lb. - Chicken breast

2 Tbsp. - Cornstarch

Sauce:
2 Tbsp. or more - Sriracha sauce or see Homemade below
1/2 Cup - Water
1/4 Cup - Brown sugar
3 Tbsp. - Soya sauce
2 Tbsp. - Honey
1 Clove - Garlic
1 Tbsp. - Cornstarch

Salt and pepper to taste

Option:
1 Teaspoon - Hot red pepper flakes
2 Tbsp. or more - Any hot sauce


Homemade Sriracha Sauce:
1 Tbsp. - Powdered chill
2 Cloves - Minced garlic or powdered
3 Tbsp. - Ketchup
1/4 Cup - Butter
2 Tbsp. - Brown sugar
1 Tsp. - Kosher salt
1/2 Cup - Water
1/4 Cup - Vinegar

Fresh grinded red jalapeno peppers can be used, about 2 to 3  larger (seeded) for this amount.


Melt the butter with the garlic and then add  the other items. Let it come to a boil for about 3 minutes. Refrigerate overnight or for a few hours.


For more information, please see the Video below. 



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To get the best tasting chicken, get the natural Farmers (free range) or as organic as possible. 

Here the portion is for about two Persons, but you can double it for more servings. 

This recipe calls for a Sriracha sauce that you can get about anywhere. Now if you can not find any, please use any hot sauce or you can make a homemade version like I have added to the above recipe. 

One way to add cornstarch or flour when the mixture is hot. Is to add it to a small strainer and just tape it slowly into the mixture and keep on stirring. In this way, it will blend in perfectly and it will not form any lumps. 

This will give also give you more control over how thick you want it. 

I  do   not  really  brown  the  chicken   too  much

because I want the sauce to penetrate into the meat more. I find that in this way, I get a more flavorful taste, more juicy and moist chicken. 

When everything is together, let it simmer for about 2 to 3 minutes on low for the sauce to bond better to the meat. 

If you make extra, then you can freeze it. for it does that well. 

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Honey Sriracha Chicken With Rice

Video

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