sriracha sauce

Flavor-packed, sweet and spicy oven baked Chicken Breasts slathered with the most delicious Honey Sriracha glaze.&nbsp;

Honey Sriracha Baked Chicken Breasts

Sriracha Sauce chili

honey

soy sauce

white vinegar

lime juice

garlic, (minced)

vegetable oil

(1 pound total) boneless, skinless chicken breasts

salt and fresh ground pepper, (to taste)

sweet paprika

garlic powder

thyme

basil

cornstarch

cilantro

sesame seeds

lime wedges

Preheat oven to 375°F.

Lightly grease a 9x13 baking dish with cooking spray and set aside.

Combine sriracha sauce, honey, soy sauce, vinegar, lime juice, and garlic in a small mixing bowl; whisk until thoroughly incorporated and set aside.

Heat vegetable oil in a skillet.

Season chicken breasts with salt, pepper, paprika, garlic powder, dried thyme, and dried basil.

Add chicken breasts to the hot skillet and cook for 2 minutes on each side, or until just browned.

Transfer chicken breasts to previously prepared baking dish.

Pour prepared honey-sriracha sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.

Cover with foil and bake for 20 minutes.

Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.

Remove chicken from oven and spoon out about 3 tablespoons of the sauce into a small cup. Whisk in the cornstarch; whisk until well combined.

Stir the cornstarch slurry back into the baking dish and put chicken back in the oven; cook for 1 to 2 minutes, or until sauce has slightly thickened.

Remove from oven and let stand 5 minutes.

Spoon sauce over the chicken.

Garnish with cilantro and sesame seeds.

Serve with lime wedges.

Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

Crispy Chicken Banh Mi Bowls

EACH: water AND rice vinegar

sugar

salt

EACH daikon radish ribbons AND carrot ribbons (see notes)

- 1 1/2 pounds boneless, skinless chicken breast (or thighs)

salt and pepper

onion,

jalapeño, sliced (seeds and ribs removed for less spicy)

garlic, pressed

cilantro leaves + stems

sesame oil

white rice

Pickled veggies: In a medium bowl, whisk together...

Pickled veggies: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar,...

Crispy chicken: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.

Sprinkle the chicken with a pinch of salt...

Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.

Add the chicken back into the pressure cooker...

Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.

Position a rack in the center of the...

Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

Assemble: Place the rice or quinoa in a...

Assemble: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.

Transform your kitchen into an island barbecue with a recipe for Hawaiian-Style Pork Belly with Pineapple Rice. Hawaiian-style pork belly includes fresh pineapple, chopped gingerroot, Sriracha sauce and more.

Hawaiian-Style Pork Belly with Pineapple Rice

fat-free reduced-sodium chicken broth, divided

pineapple (1/2-inch pieces), divided

garlic

Tbsp. chopped gingerroot

HEINZ Tomato Ketchup

LEA & PERRINS Reduced Sodium Worcestershire Sauce

Sriracha sauce (hot chili sauce)

pork belly (3 lb.)

instant brown rice, uncooked

red peppers

green onions, sliced

Blend 1 cup chicken broth with 2 cups pineapple, garlic and ginger in blender until smooth. Add ketchup, Worcestershire sauce, Sriracha sauce and cornstarch; mix well.

Place meat in shallow dish. Pour 1-1/2 cups pineapple sauce over meat. Refrigerate 2 hours to marinate. Meanwhile, bring remaining pineapple sauce to boil in saucepan, stirring constantly; cook and stir 1 min. Remove from heat; cool.

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.

Remove meat from marinade; discard marinade. Place meat, fat side up, on grate over unlit area. Grill 2-1/2 to 3 hours or until meat is tender and done (180°F).

Meanwhile, reserve 1/2 cup of the cooked pineapple sauce for serving with the cooked meat; refrigerate until ready to use. Combine remaining pineapple sauce with rice, peppers, remaining chicken broth and remaining cut-up pineapple; spoon onto center of large sheet of heavy-duty foil with sides of foil turned up. Fold foil to make packet. Refrigerate until ready to grill.

Remove meat from grill; cover. Let stand 15 min. Meanwhile, place foil packet on grate over lit area of grill; cook 12 to 15 min. or until rice is tender.

Cut slits in foil to release steam before carefully opening packet. Fluff rice with fork. Add onions; mix lightly.

Cut meat across the grain into thin slices; place on platter. Drizzle with reserved pineapple sauce. Serve with the rice mixture.

Sriracha sauce is a popular condiment that adds a burst of delicious spice to any dish. Try making it from scratch so it tastes just the way you like it!

Homemade Sriracha Sauce

Thai Chili peppers* (or hot chili pepper of choice) (chopped)

lemon lime

white vinegar, (or apple cider vinegar)

brown sugar

Lemon Juice

Garlic Clove

White vinegar

Remove the stems and chop the chiles including the seeds.

Add the chilies, lemon juice, garlic, brown sugar, salt, and vinegar to your food processor and or blender and blend until smooth.

Strain the sriracha sauce into a saucepan. Bring to a boil and simmer for 15 minutes. The sauce will thicken as it cools.

Store in an airtight container in the refrigerator for up to one month.

Top 4 sriracha sauce recipes from across the web

The most viewed sriracha sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey Sriracha Baked Chicken Breast...

Crispy Chicken Banh Mi Bowls

Hawaiian-Style Pork Belly with Pine...

Homemade Sriracha Sauce

Top 4 sriracha sauce recipes from across the web

The most viewed sriracha sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey Sriracha Baked Chicken Breast...

Crispy Chicken Banh Mi Bowls

Hawaiian-Style Pork Belly with Pine...

Homemade Sriracha Sauce

The most viewed sriracha sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine