There was a major victory for me in our house this week! It was succesfully feeding my husband brown rice after years of resistance. My husband is half Filipino and he grew up eating white rice everyday, he found it offensive whenever I even mentioned brown rice or when I ordered brown rice on my sushi rolls. Then the other day I decided to lay out the health benefits for him of brown rice compared to white rice; fewer calories, higher in fiber, fewer carbs and more magnesium. Once this caught his attention, I grasped the opportunity to serve this Sriracha Glazed Chicken over brown rice. He was quick to give his approval and now it's all history!
Now onto the Sriracha Glazed Chicken, it makes for a super easy weeknight meal. Nothing fancy, but for a Sriracha addict like myself it really hits the spot. You can throw it together in 20 minutes and it's healthy too! Keep reading for the recipe I adapted from MyRecipes, I add a lot of Sriracha so adapt how much you add based on your preferences.
5 tablespoons hoison sauce
2 tablespoons of ketchup
2 tablespoons low sodium soy sauce
3 tablespoons sriracha sauce
1-1/2 tablespoons canola oil
1 medium onion, sliced
3-4 cups broccoli, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3/4 teaspoon curry powder
1 pound boneless chicken breasts, sliced
sesame seeds, for serving (optional)
cooked rice, for serving
Stir together hoison, ketchup, soy sauce and sriracha and set aside.
Heat oil in a nonstick pan over medium high heat. Add onion and broccoli and cook for 7-10 minutes, until tender. Add garlic, ginger, curry powder and chicken breasts. Cook for about 7 minutes, until chicken is cooked through. Stir in hoison mixture, simmer for 2 minutes. Taste and add more sriracha for heat or hoison for sweetness. Serve over rice and sprinkle with sesame seeds.