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Sriracha Chicken with Scallions

Rated as 4.61 out of 5 Stars
0

"I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish. This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!"
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Ingredients

35 m servings 383
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 383 calories; 29 12.3 19.7 105 2196 Full nutrition

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Reviews

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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...

Great Recipe! Quick and Easy! Perfect Spice!

I used 1/3 Sirarcha sauce and used water to complete the remaining 1/2 cup called for and it was still very hot. Used 4 tablespoons of soy sauce and substituted Chile oil with Sambel Oelek fres...

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...

Like it very much.

Just spicy enough! Very good.