Sriracha Chicken with Scallions
Ingredients35 m servings 383 cals
- Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
- Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.
- Cook's Note:
- If you want to dial up or down the spice, you'll want to focus on the chile oil and the Sriracha sauce. The chile oil is usually the culprit in making it hot and burn in an unpleasant way.
Per Serving: 383 calories; 29 g fat; 12.3 g carbohydrates; 19.7 g protein; 105 mg cholesterol; 2196 mg sodium. Full nutrition
ReviewsRead all reviews 11
I can't edit the recipe, but Spicy Mustard means Chinese Hot Mustard, not the spicy mustard for hot dogs and sandwiches. I apologize for the confusion. You can add any other veg to the recipe! ...
Delicious chicken recipe that can be adapted to be healthier. I used olive oil instead of vegetable oil. I used 1/4 cup butter and chili sesame oil (instead of chili oil) and the flavor worked...
This was delicious and different from my regular fare. I toned down the spice by eliminating the chile oil and reducing the Sriracha sauce by half. I also halved the butter. Dijon was my spicy...
Wow was this good! And I actually hardly changed anything (rare, because I'm usually out of stuff and riff everything else). True to my style, I planned to adapt on the fly. Turns out I had e...
The only reason I didn't give this 5 stars is because I agree that it needs a vegetable. I added 2-3 cups of green beans and it was phenomenal. My boyfriend and I are on a bit of a diet so I als...