sriracha sauce Archives - The Midnight Baker

Tangy Sweet & Sour Chicken

Judith Hannemann — Sun, 23 Nov 2014 00:00:00 +0000

Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha! Why go for take-out?

I was first introduced to this wonderful chicken by my friend Lillian from My Recipe Journey. It looked so mouth watering, I had to make it.

Why go for take-out?

Originally, I made it just as she made it and it’s super delicious!!! But I like a little heat in some food and I thought it would be a great addition to the original. I particularly like Sriracha and this chicken was just made for that flavor. If you like more heat, add an additional tablespoon to the sauce. I kept mine on the “medium” side with only one tablespoon.

I also switched out the plain white vinegar for rice vinegar because it’s more authentic and tastes a bit better, but again, if you can’t get that, then plain old white will do. I also made other minor adjustments–such as adding more garlic powder because I’m a huge fan of garlic.

Sticky, yummy and oh-so good!

Lillian also included a fried rice recipe in her post, but I chose to make my own. So what I did here was take my Take-Out Beef Fried Rice and modify it a bit. First off, I left out the ground beef, then I made half the recipe (because it’s a side after all), put in 1/2 cup of peas for color and used this sauce:

1 tbs soy sauce
1 tbs Maggi seasoning
1 tbs fish sauce
1/4 tsp dark sesame oil

But if you can’t get the Maggi or the fish sauce, then the sauce in my original recipe will do just fine. The original recipe calls for 3 eggs, so if you make half, just use one egg–and it’ll be just fine!

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Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha! Why go for take-out?

Prep Time15

Cook Time1

Total Time1 15

Course: Chicken, side dishes

Cuisine: Chinese

Keyword: chicken, sweet and sour chicken

Servings: 4

Calories: 381kcal

Author: Judith Hannemann

Ingredients

2 large boneless skinless chicken breasts, cut in bite-sized pieces
1/4 cup oil for frying

COATING

1/2 cup cornstarch
1 egg
1 tbsp water

TANGY SWEET/SOUR SAUCE

1/2 cup sugar
1/4 cup rice vinegar
1 tbsp sriracha hot sauce
2 tbsp ketchup
1 tbsp soy sauce
2 tsp garlic powder
1/2 tsp salt

Instructions

Preheat oven to 325 degrees F.
In a small bowl, beat the egg with the 1 tbs water. Place cornstarch in a separate bowl.
Heat a large skillet over medium-high heat; add oil and heat until oil shimmers.
Dredge the cut-up chicken in the cornstarch then dip in the beaten egg to coat.
Fry the chicken until brown on all sides, but not done. Place browned chicken in a 2-quart baking dish.
Whisk the sauce ingredients together in a small bowl and pour over the chicken.
Bake at 325 degrees for 1 hour, turning chicken every 15 minutes.
Serve with fried rice.

Nutrition

Tangy Sweet & Sour Chicken

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Garlic Sriracha Chicken Satays

Judith Hannemann — Thu, 29 May 2014 23:00:00 +0000

Garlic Sriracha Chicken Satays

Chicken satays delicately flavored with garlic and a blast of Sriracha. This chicken is a must for a BBQ party and it’s portable too!

Food On A Stick

I love the taste of Sriracha. In fact, I leave the bottle out so I have easy access to it! Yep, it’s pretty hot, and by and large, I’m not into hot food–just for the sake of heat–but Sriracha has a wonderful flavor beneath the heat.

The marinade for these satays also blends the earthy flavors of parsley and cilantro. I’d advise using Italian flat-leaf parsley in these since the flavor seems a bit more intense than the curly variety. And did I mention garlic? Well, this has it, and it adds great flavor. You can also amp up the amount of Sriracha or use less as your taste goes. If you’d like a milder hot sauce, I suggest Chilula.

Food on a stick

This marinade is also excellent for any chicken. You’ll want to make a couple of extra pieces and make a chicken salad out of it. In a word–DELICIOUS!

You can do pork satays with the same marinade if chicken isn’t your favorite. The flavor of the marinade is excellent for either meat.

The Recipe

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Garlic Sriracha Chicken Satays

Chicken satays delicately flavored with garlic and a blast of Sriracha. This chicken is a must for a BBQ party and it’s portable too!

Prep Time8

Cook Time10

Total Time8 10

Course: Chicken, Dinner, GRILLING

Cuisine: American

Keyword: chicken, grilled chicken

Servings: 4

Calories: 144kcal

Author: Judith Hannemann

Ingredients

2 large boneless skinless chicken breasts
bamboo skewers*

MARINADE

2 tbsp olive oil
3 tsp Sriracha hot sauce
2 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro
1 tbsp maple syrup
2 large garlic cloves finely minced
1/2 tsp cayenne pepper
salt & pepper to taste
oil for drizzling

Instructions

*Soak bamboo skewers in warm water for at least 30 minutes prior to use.
Mix all marinade ingredients in a small bowl.
Pound chicken breasts between 2 sheets of waxed paper or plastic wrap to 1/4-inch thickness. Cut breasts in 1-inch wide pieces lengthwise.
Pour marinade in a zipper storage/freezer bag and add chicken strips. Seal the bag and "mush" it to distribute the marinade.
Place in refrigerator to marinate overnight.
Preheat grill to medium heat. Remove chicken from the zipper bag, thread a skewer through each chicken strip and place on a tray. Drizzle with additional oil and sprinkle with salt and pepper to taste. Discard marinade.
To prevent exposed parts of skewers from burning AND from getting too hot to handle, what I do is let the skewers overhang off the grill and for the ones I cannot do that with, I place a strip of aluminum foil under the exposed part- (see photo below)
Grill about 5 minutes each side or until juices run clear.

Nutrition

Grilling with bamboo skewers

Garlic Sriracha Chicken Satays

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Sweet and Spicy Pepper Steak

Judith Hannemann — Tue, 23 Jul 2013 23:00:00 +0000

Sweet and Spicy Pepper Steak

Sriracha sauce really kicks up this ordinary pepper steak. Bold flavors and a different twist on an old standard

This was an AllRecipe‘s project for July in conjunction with the Bird’s Eye® folks using their Recipe Ready® frozen veggies.

I know they recommend this particular blend for fajitas and Mexican-style dishes, but this was just perfect for pepper steak!

The original recipe on the site was quite basic. I wanted something a bit more flavorful, so I tweaked this and tweaked it a great deal. It’s re-birth is more like a pepper steak come noodle bowl. At any rate, it’s delicious. This could definitely be made without the meat, making it vegetarian. The Udon noodles are thick and chewy and so satisfying, meat would not be missed here.

Sweet and Spicy Pepper Steak

1/2 lb sirloin steak, cut in thin strips
1 clove garlic, minced
2 tbs vegetable oil
1 bag (14 oz) Bird’s Eye Recipe Ready® Tri-Colored Pepper & Onion Blend*
1/2 pkg (14.2 oz) Kame® Udon Noodles
Stir fry sauce:
1/2 cup low-sodium soy sauce
3 tbs mirin or sherry
2 tbs brown sugar
1 tbs Sriracha chili sauce (Rooster Sauce)
1 tbs hoisin sauce
2-3 drops dark sesame oil
thickener:
1 tbs cornstarch
2 tbs water

*2 cups of any bell peppers strips and 1/2 cup regular chopped onion may be substituted for the frozen prepared pepper/onion mix

Mix sauce ingredients; set aside.

Mix thickener ingredients; set aside.

Heat oil in a large skillet or wok over high heat. Add steak and garlic and stir fry until browned on both sides.

Add the bag of Bird’s Eye Recipe Ready® Tri-Colored Pepper & Onion Blend (or regular bell pepper strips & chopped onion as stated above). Stir fry until no longer frozen and heated through.

Add the Udon noodles and stir fry until heated and separated. Add the sauce mixture and toss until everything is coated and sauce starts to bubble. Add the cornstarch mixture and stir until mixture begins to boil, stirring constantly. Boil for 1 minute.

Serve immediately.

Makes 2 hearty servings.

NOTE: I’d recommend making this with fresh veggies and not frozen. Even though the veggies tasted good, they were a bit soggy and not crisp because they were frozen.

Sweet and Spicy Pepper Steak

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Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Bird’s Eye and their Recipe Ready frozen vegetable blends.

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