Sriracha & Hoisin Sauce Glazed Chicken

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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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Meat Recipes, Poultry. permalink.

10 thoughts on “Sriracha & Hoisin Sauce Glazed Chicken

  1. 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.

  2. 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.

  3. 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?

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

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