Wednesday, May 31, 2017

Easy Weeknight Baked Sriracha Chicken



I love trying out new recipes, and this one I came across online but a friend suggested adding a little something extra to it when they found out I was working with sriracha for this dish.....fish sauce! So I did!

The overall result for this chicken was OMG - PARTY IN MY MOUTH - CAN'T GET ENOUGH good!  Not only that but it was ridiculously quick and easy to put together. The perfect blend of sweet and spicy.  I served it with roasted butternut squash and steamed broccoli.

Ingredients

1 bunch green onions (greens (thinly sliced) and whites (minced) separated)
¼ cup hoisin sauce
2 tbsp fish sauce
1 tablespoon ground ginger (you can use fresh minced if you prefer)
2-3 garlic cloves, minced (or grated)
Pinch salt
2 tablespoons fresh lime juice
2 teaspoons sriracha sauce (adjust to taste)
¼ teaspoon Chinese five star seasoning
4 x 4-6 ounce boneless, skinless chicken breasts
1 tablespoon sesame seeds (toasted if preferred)


Directions

  1. Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, fish sauce, ginger, garlic, salt, lime juice, sriracha sauce, and chinese seasoning.
  3. Place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken. 
  4. Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. For added caramelization you can also turn the broiler on and cook chicken underneath for a few minutes at the end. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.



Tip: You can pre-make the sauce ahead of time for a quick weeknight dinner in a pinch!



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