Monday, April 15, 2013

TOO Hot For These Taste Buds

Have you ever had an experience so good it was heartburning?  Last night I made a stir-fry.  It was way too hot for us.  My husband who normally adores spicy food said it was blazing.  His stuffy nose was no longer stuffed (as in running all evening long)...cold be gone.

Sweet & Spicy Sriracha Chicken
adapted from:

4 pounds chicken pieces (I used 3 large boneless skinless chicken breasts, sliced into strips)
1 T sesame oil
1/2 cup Sriracha (I cannot imagine using 8T, so I just used 2T)
1/4 cup ketchup
1/2 cup soy sauce
1/4 cup honey
1 cup orange marmalade
4 cloves garlic, minced
1/4 cup rice wine vinegar

Combine all ingredients together (oil through vinegar).  Throw in chicken pieces.  Marinate in the refrigerator in a sealed bag/container for at least 6hours.  Heat a large non-stick skillet with 1-2T olive oil.  Add chicken pieces (breaking up into bite-size pieces, as it cooks).  Cook thoroughly.  Add some frozen broccoli and sliced bell pepper (or other frozen stir fry veggies).  Saute until crisp tender.  Serve over hot rice.  Serve with additional Sriracha if you can handle the heat.

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