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Sweet Sriracha Chicken

Rated as 4.29 out of 5 Stars

"Chicken simmered in a sweet (marmalade) and spicy (Sriracha) sauce. Lots of flavor. Great over rice. This recipe is best when the chicken has cooked so long that it looks shredded. It really absorbs the flavors better that way. You could probably substitute beef or pork for chicken. I haven't tried that yet. I'm really interested in seeing what someone with some slow cooking experience can do with this recipe. Could you put everything in a slow cooker and come back to dinner in 6 hours or would the marmalade be a bad idea in a slow cooker?"
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Ingredients

1 h 10 m servings 370 cals
Original recipe yields 6 servings

Directions

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  1. Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
  2. Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
  3. Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.

Nutrition Facts


Per Serving: 370 calories; 8.2 g fat; 41.9 g carbohydrates; 33.3 g protein; 86 mg cholesterol; 1387 mg sodium. Full nutrition

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Reviews

Read all reviews 45
  1. 49 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Recipe Group Selection: 22, February 2014 ~ LOVED IT! This dish was very well received by my family and my SIL. I did use 1/2 cup of orange juice in place of half of the water. I liked the r...

Most helpful critical review

Although a few days late, I made this for Recipe Group. It was really a fun meal to make and was easy too. I prepared it for 3 adults and a five-year-old. I added 3 Tbs Sriracha hot sauce as oth...

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Recipe Group Selection: 22, February 2014 ~ LOVED IT! This dish was very well received by my family and my SIL. I did use 1/2 cup of orange juice in place of half of the water. I liked the r...

We enjoyed this a great deal. I have no idea how Chinese restaurants make spicy orange chicken, but this could give them some serious competition. I used BLSL thighs, cut to bite size pieces b...

Put all the ingredients in crock pot with frozen chicken breasts. I cooked it on low for 7 hours. It was great - the kids loved it. Served with rice for dinner and rolled in tortillas for lun...

This was very good--served over rice. I'd recommend that first-time users of Sriracha sauce start with the two teaspoons and go from there. You can always add more, but it's hard to tone it do...

A good recipe that can be better, we enjoyed it nonetheless. I followed the recipe except for subbing 1/2 cup orange juice for half the water, increasing the sriracha to 2 Tbsp and adding a co...

Although a few days late, I made this for Recipe Group. It was really a fun meal to make and was easy too. I prepared it for 3 adults and a five-year-old. I added 3 Tbs Sriracha hot sauce as oth...

Made this for Recipe Group...Delicious! I used 3 TBSP. of Sriracha sauce and that was perfect for us. Also, I thickened it in the end w/ a little cornstarch slurry, so it would stick better to t...

My 5 year old boy and husband loved it! I served it over rice. If I made it again I would add an extra teaspoon of siracha- couldn't really taste the heat enough. But it was a great weeknight re...

I made this for the recipe group selection of the week. Since I was short on time I made mine chicken in my old Presto pressure cooker. The chicken cooked up nice and tender in the sauce in just...