Summer is buzzing by and so is time these days. Where is it all going?
I recently needed a quick dish to bring to a potluck and decided on Sriracha-Glazed Chicken. Very trendy. Everyone is into Sriracha these days.
The combo of Sriracha + ketchup + hoisin will become a fast and easy favorite. You can add anything to this simple-to-assemble-sauce (ahhh, but can you say that five times fast?) Replace the chicken with tofu or beef, or just use all veggies. For an added treat, caramelize some onions to go along with the dish. But if you are in a real rush like I was just sauté the veggies with or without protein, then add in the sauce. It travels well and can be reheated on site or just served room temp.
I offer this fast blog and fast recipe for your eating and time management enjoyment.
Sriracha-Glazed Chicken and Caramelized Onions with Asparagus Coins
3 tablespoons hoisin sauce
1 tablespoon Sun dried Tomato Ketchup (substitute regular ketchup)
1.5 teaspoons hot chili sauce ( Sriracha )
1 tablespoon olive oil
1 ˝ cups sliced onion rings
1 bunch asparagus, cut into coins (substitute vegetable of choice)
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 lb boneless. skinless chicken breast, cut into 1-inch pieces
Combine hoisin, ketchup and Sriracha in a small bowl. Set aside.
Heat oil in large non-stick skillet over medium-high heat. Add onion; sauté 5 - 10 minutes until caramelized. Stir every so often and add in a little stock now and again to help the process. Don't add salt till nearing the end. Remove from pan.
Sauté asparagus coins for a few minutes until bring green. Add a touch more oil if needed or spray with water. Remove from pan.
Add ginger & garlic. Sauté while stirring - one minute. Add chicken; sauté for a few minutes until done.
Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve asparagus on top beef on top onions.
Vegetarian option: substitute tofu or tempeh for chicken.