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.
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
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.