Spicy Sriracha Garlic Chicken & Rice

  • Cook Time: 45min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 1/2 tbsp Chili Garlic Sauce
  • 2 tsp Sriracha
  • 1/3 cup ketchup
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1/3 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/2 tsp ginger powder
  • 1/4 cup water or more, depending on desired consistency
  • 2 chicken breasts boneless skinless, cut into bite sized pieces
  • 1/4 tsp pepper
  • 1/4 tsp salt or more to taste
  • 3/4 cup corn starch
  • 3/4 cup corn starch
  • 2 large eggs beaten in a small flat bowl
  • 1/2 cup canola oil
  • 1 cup brown or white rice
  • 1/2 cup green peas
  1. Instructions
  2. Preheat the oven to 325F
  3. Mix the chili garlic sauce, sriracha, ketchup, soy sauce, garlic powder, sugar, rice vinegar, ginger and water in a medium sized bowl. Taste and adjust according to desired taste.
  4. Place the chicken, corn starch, salt and pepper in a large ziploc bag and toss together
  5. In a saute pan, heat the canola oil until hot but not smoking. Dip the chicken in the beaten egg and working in batches, fry for about 1-2 minutes on each side
  6. Place the cooked chicken onto a cookie sheet lined with tin foil. Once all of the chicken has been cooked, spoon half of the sauce over the chicken
  7. Cook the rice as directed on the package
  8. Cook the chicken 12 minutes in the oven at 325F.
  9. Flip over and add the rest of the sauce. Cook for another 10 minutes.Stir the peas into the cooked rice and cook for about 1 minute. Serve alongside the chicken with extra soy sauce and sriracha if desired.