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Meat Recipes Poultry

Sriracha & Hoisin Sauce Glazed Chicken

Sriracha & Hoisin Glazed Chicken  a2

Okay guys, I may have gotten carried away with the sriracha. Just look at the generous drizzle of sriracha over the stir fry above! This stir fry recipe was  from  the Cooking Light Complete Meals in Minutes cookbook and boy, this dish screams flavours!  You have the sweetness from the hoisin sauce, hot and tang from sriracha, spices from curry powder… these may not be your everyday ingredients combination but they worked well together.

The original recipe calls for onion but I decided to substitute it with spring onion (scallions) to add some contrasting colours to the stir fry. This dish resembles the chicken dish you usually get from a Chinese take-out but better, because it is homemade and not as greasy. Stir fry can often be seen as synonym for boring. But if we can master different combination of sauces, flavours, pairing of different vegetables and protein, I dare say that stir fry can be exciting and delicious.

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Sriracha & Hoisin Sauce Glazed Chicken

(Recipe from Cooking Light Complete Meals in Minutes cookbook)

What you’ll need for 4 servings:-

  • 3 tbsps hoisin sauce (I used Lee Kum Kee Hoisin sauce)
  • 1 tbsp tomato sauce (ketchup)
  • 1 + 1/4 tsp Rooster Brand Sriracha (hot chilli sauce)
  • 1.5 tbsp canola oil
  • 1 tbsps grated fresh ginger
  • 1 tbsp grated garlic
  • 3/4 tsp curry powder (I used Clive of India Authentic Hot Madras Curry Powder)
  • 500g/1 pound chicken thigh fillets, cut into 1 inch thick slices
  • Salt to taste ( I added about 3/4 tsp of salt)
  • 1 spring onion, sliced diagonally

Method:-

Mix hoisin sauce, tomato sauce and sriracha in a small bowl. Set aside.

In a large stir fry pan, heat canola oil in a pan over medium high heat. Saute ginger, garlic and curry powder until aromatic. Add chicken and saute until the chicken is cooked completely.  Stir in the sauce mixture and cook for a minute, tossing to coat. Turn off the heat and stir in spring onion and allow the heat from the stir fry to wilt the spring onion a little. Serve immediately with rice.

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10 Comments

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Comments

  1. Sandra | Sandra's Easy Cooking says

    October 29, 2013 at 1:03 am

    Oh Emily, this looks amazingly delicious! I want this now! YUMMY and got to try it soon!

    Reply
  2. Joybee says

    November 4, 2013 at 7:34 pm

    This sounds like a great flavor combination. I’m always looking for new stir fry flavors to try and this sounds perfect, sweet and spicy just how I like it.

    Reply
  3. Hal says

    November 10, 2013 at 5:22 am

    Made this and it was wonderful! I think it even tasted better the next day. Thanks for the great recipe!

    Reply
  4. Candice says

    November 20, 2013 at 11:17 pm

    You had me at sriracha! Haha! I’m officially a new subbie. Actually, I came across your page through a pin on Pinterest. =)

    Reply
  5. Jessica Drago says

    November 26, 2013 at 12:45 am

    I made this today, but with shrimp instead! I also threw some steamed broccoli in towards the end, since i didn’t use rice. It was absolutely delicious! I will definitely be making this again.

    Reply
  6. Warren says

    December 1, 2013 at 6:11 pm

    Looks good and is certainly quick and easy to make but, I think a bit more fibre is in order, maybe some broccoli and carrots?

    Reply
  7. Finla says

    December 6, 2013 at 7:38 pm

    Wowo that chicken dish looks super yumm.

    Reply
  8. alejandro says

    January 29, 2014 at 2:09 am

    Recipe looks good and I will try it out. The only question I have is, how do chinese restaurants marinate the chicken?

    Reply
  9. Stephanie says

    February 20, 2014 at 12:25 am

    I made this tonight and it was amazing! Incredible blending of flavors. Thank you for sharing on Food Gawker.

    Reply

Trackbacks

  1. Sriracha & Hoisin Sauce Glazed Chicken - Food Porn says:
    January 25, 2014 at 6:00 am

    […] To see the rest of the recipe, visit http://www.fussfreecooking.com/meat-recipes/sriracha-hoisin-glazed-chicken/ […]

    Reply

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