Honey Sriracha Chicken With Glad Pressn Seal Recipe By Tasty

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HONEY SRIRACHA CHICKEN



Honey Sriracha Chicken image

Honey Sriracha Chicken is a delicious chicken recipe that is tender, flavorful, spicy, and is perfect served over a bed on fluffy white rice.

Provided by Great Grub, Delicious Treats

Categories     Dinner

Time 40m

Number Of Ingredients 14

3-4 chicken breasts, (cut into 1" pieces)
1 tablespoon butter
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon Slap Ya Mama
⅓ cup brown sugar
½ cup honey
2 tablespoons soy sauce, ((low sodium))
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon sriracha sauce
1 teaspoon red pepper flakes
1 cup white rice, (rinsed)
2 cups chicken broth

Steps:

  • In a medium saucepan, bring chicken broth to a boil over medium high heat. Add rice, cover, reduce heat to medium and cook until rice is tender.
  • In a large frying pan, melt butter over medium heat and add chicken.
  • Cook chicken until it is no longer pink, sprinkle with seasonings, stir, remove from pan and place on a plate while making the sauce.
  • Add sauce ingredients into the pan. Stir to combine.
  • Bring to a boil over medium high heat, stirring frequently. Reduce heat to a simmer and continue cooking until the sauce thickens and cooks down.
  • Add chicken back into the pan and spoon sauce over chicken. Continue cooking for a couple additional minutes.
  • Serve chicken over rice, top with sesame seeds and sliced green onion, if desired, and enjoy.

Nutrition Facts : Calories 340 kcal, Carbohydrate 62 g, Protein 15 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 616 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 2 g, ServingSize 1 serving

SRIRACHA HONEY CHICKEN



Sriracha Honey Chicken image

A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.

Provided by Sadaf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 2

Number Of Ingredients 9

3 tablespoons Sriracha hot sauce
1 tablespoon honey
1 tablespoon butter, melted
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
2 skinless, boneless chicken breast halves

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).

Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 g

CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES



Cast Iron Honey-Sriracha Glazed Chicken with Roasted Root Vegetables image

I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.

Provided by Willpio

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h23m

Yield 8

Number Of Ingredients 18

4 large chicken thighs with skin
2 tablespoons ground black pepper, divided
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons salt, divided
4 tablespoons peanut oil
5 tablespoons butter
⅓ cup honey
1 tablespoon sriracha sauce
1 tablespoon soy sauce
2 teaspoons lime juice
4 potatoes, chopped
2 carrots, chopped
1 large yellow onion, chopped
1 turnip, chopped
1 head garlic, peeled
¾ cup red wine

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
  • Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
  • Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
  • Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
  • Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g

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



Honey Sriracha Chicken with Glad® Press'n Seal® Recipe by Tasty image

Here's what you need: sriracha, honey, butter, garlic powder, soy sauce, apple cider vinegar, salt, pepper, boneless, skinless chicken thighs, scallion, red peppers, olive oil, red bell pepper, scallion, russet potatoes, salt, pepper, boneless chicken thighs, eggs, goat cheese, scallion, fresh parsley

Provided by Tasty

Yield 8 servings

Number Of Ingredients 22

2 tablespoons sriracha
5 tablespoons honey
2 tablespoons butter
1 teaspoon garlic powder
2 tablespoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
3 lb boneless, skinless chicken thighs
1 bunch scallion
2 red peppers, thinly sliced
3 tablespoons olive oil
red bell pepper, leftover from honey Sriracha chicken
scallion, leftover from honey Sriracha chicken
2 russet potatoes, shredded
1 teaspoon salt
¼ teaspoon pepper
2 cups boneless chicken thighs, leftover from honey Sriracha chicken, shredded
4 eggs
2 oz goat cheese, crumbled, for garnish
scallion, thinly sliced, for garnish
fresh parsley, to taste, chopped, for garnish

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!

Nutrition Facts : Calories 615 calories, Carbohydrate 32 grams, Fat 29 grams, Fiber 2 grams, Protein 58 grams, Sugar 17 grams

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