Sriracha-Glazed Chicken and Onions
April 14, 2010
I originally got this recipe for Sriracha-Glazed Chicken and Onions over Rice from Anna at Cookie Madness. It’s from Cooking Light, and the first time I made it back in August 2008 I left out the sriracha (a hot chili sauce) entirely — I couldn’t find it in my supermarket, and I was concerned my extended family would find it too spicy.
What a difference a year and a half makes. Now we keep sriracha on hand as a condiment (J. loves it) and it’s readily available at my local grocery store. I had been thinking about trying this recipe again and decided to do it when my parents were over, since they are OK with a little more heat. I followed the recipe as written this time, though I caramelized the onions for nearly three times as long as recommended.
The presentation is beautiful — browned chicken, golden onions, and a thick and glossy sauce are professional-looking on top of white rice. It is spicy, but not in an uncomfortable way. It’s just the right amount to pack a punch of sweet and heat — the ginger also comes through. I put roasted asparagus alongside, which I’ve been making at least once a week lately. My parents and I loved it, and I would definitely make it again.
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Filed under: Poultry
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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4 Comments
1.
Anna | April 14, 2010 at 8:12 am
This is one of our favorites as well. I’ve started this new thing where I wrap the leftovers in flour tortillas like a Thai soft taco. It’s suprisingly good.
2.
Jen | April 14, 2010 at 9:09 am
This looks delicious. I willl definitely try it!
3.
magpie | April 14, 2010 at 10:08 am
sounds good! did your kids eat it?
Nope, I baked some chicken drumsticks for them because I knew there’s no way they’d eat saucy chicken. However, A. ate a couple of pieces of asparagus just because he wanted to, which was a big deal. — Dara
4.
Rinku | April 18, 2010 at 5:16 pm
Glad you cleared that out, about your kids eating it. Something like this would something that we would love, kids no way!
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