Best 6 Sriracha Chicken With Scallions Recipes

CURRY CHICKEN CHILI WITH SRIRACHA

Steps:

• Gather your ingredients.
• Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
• Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
• Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
• If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
• Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.

HONEY SRIRACHA CHICKEN WITH GLAD® PRESS'N SEAL® RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200˚C).
• In a small saucepan, whisk together the Sriracha, honey, butter, garlic powder, soy sauce, apple cider vinegar, and remaining salt and pepper. Heat and let simmer for 1-2 minutes.
• Place chicken thighs in a 9x13 inch (23x33 cm) glass casserole dish and spread out evenly. Pour sauce over chicken and toss together until chicken is evenly coated. Place scallions on a pan and place in the oven with the chicken.
• After 10 minutes add sliced peppers to the pan with the scallions.
• Roast chicken thighs for 25 minutes or until internal temperature reaches 165º (75˚C).
• Remove from oven and pour the pan juices into a small saucepan. Simmer until juices have been reduced to a glaze, then pour over chicken. Chop ½ of the peppers and scallions and add to chicken.
• Serve with starch and enjoy!
• Cover left overs with Glad Press'n Seal and store in the refrigerator for your next meal.
• Use leftover chicken for Breakfast Chicken Hash. Preheat oven to 350ºF (180˚C).
• Peel the potatoes, then shred on the largest holes of a box grater. Squeeze excess liquid from the shredded potatoes and press between paper towels to dry.
• Shred the leftover chicken thighs.
• In a large enamel skillet, heat the olive oil. Add the peppers and scallions and saute for 5 minutes. Add the shredded potatoes, salt and pepper and saute for 10 minutes, stirring every couple minutes. Add an extra drizzle of olive oil if the potatoes are sticking too much. When potatoes have crisped a little, fold in the leftover shredded chicken.
• Make 4 pockets in the hash mixture. Drizzle olive oil in each pocket and crack an egg in each one. Top each egg with a sprinkle of salt. Bake for 10-15 minutes, or until whites are set.
• Remove from oven and garnish with the goat cheese, scallions, and parsley.
• Enjoy!

SRIRACHA CHICKEN SANDWICH

Steps:

• Heat grill to medium heat.
• Grill chicken 6 to 8 min. on each side or until done (165°F).
• Meanwhile, mix mayo, Sriracha sauce and garlic until blended. Place lettuce and tomatoes on bottom halves of rolls.
• Top chicken with cheese; place over tomatoes. Spread mayo mixture onto cut sides of top halves of rolls; place over sandwiches.

SRIRACHA-GLAZED CHICKEN

Steps:

• In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
• Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SRIRACHA ROASTED CHICKEN

Steps:

• Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
• Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
• Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
• Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
• Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
• Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).