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Sweet & Hot -Glazed Chicken & Onions

(recipe, rich boyett)


Sriracha-Glazed Chicken and Onions over Rice from Cooking Light Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli, or edamame would be a colorful vegetable side.


  1. 1 (3½-ounce) bag boil-in-bag long-grain rice
  2. 3 Tbsp. hoisin sauce
  3. 1 Tbsp. ketchup
  4. 1¼ tsp. Sriracha (hot chile sauce, such as Huy Fong)
  5. 1½ Tbsp. canola oil
  6. 1½ cups presliced onion
  7. 1 Tbsp. bottled minced fresh ginger
  8. 1 Tbsp. bottled minced garlic
  9. ¾ tsp. curry powder
  10. 1 lb. skinless, boneless chicken breast, cut into 1-inch-thick slices


  1. Prepare rice according to package directions, omitting salt and fat.
  2. While rice cooks, combine hoisin, ketchup, and Sriracha in a small bowl.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes or until tender. Add ginger and remaining ingredients; sauté 6 minutes or until chicken is done. Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve over rice.