We made Sriracha Chicken!

5.8.15

Every Saturday, Calum and I try to make a home made meal from scratch. I love trying new things out and it's also giving Calum a new found confidence in the kitchen, a great thing for when we get our own house!

We found this recipe online, and it was so yummy, we needed to share it!

 

 

Ingredients (this recipe is for two people, but you can adjust it for more!):
  • 2 chicken breasts
  • minced garlic (we used lazy garlic)
  • honey
  • basmati rice
  • spring onions
  • sriracha sauce
  • soy sauce
  • sesame oil
  • groundnut oil
  • corn flour
  • sugar
  • water
  • lemon juice
Recipe:
  1. Put the hob on at gas mark 4 and put in a half bottle of groundnut oil
  2. Cut the chicken breasts into small chunks, once done, place in a bowl and cover generously with corn flour until chicken is covered
  3. Gently put the chicken into the oil (in the end it will be a light batter around the chicken), leave until cooked.
  4. Once cooked, take chicken out and place on kitchen paper to get rid of excess oil. Leave chicken aside.
  5. In a saucepan, add 1 cup of water, a tablespoon of minced garlic, 2 tablespoons of sriracha sauce, 4 tablespoons of honey, 2 tablespoons of soy sauce and a 1/4 cup of sugar, let this boil away on a medium heat. (please note the sriracha sauce and honey is to your own liking, we wanted ours sweet with a little kick)
  6. Then, in a small bowl put 3 tablespoons of corn flour and a 1/3 cup of water, whisk until its into a white paste, then add to saucepan. Keep mixing the sauce pan until sauce thickens up. Once thickened we added some lemon juice for a kick
  7. Put basmati rice into a pot with water and let it boil until cooked, once cooked, add to another wok with a sprinkling of sesame oil and a whisked egg
  8. Once cooked, put through some chopped spring onions
  9. Add chicken to the sauce and mix until completely covered
  10. Serve rice on a plate with the chicken on top, and add chopped spring onions to garnish
I will definitely be making this again in the future, it's a healthy version and gluten free too!

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