Another speedy chicken dish? Oh yes, please! Yup, this dish requires basic ingredients, and 15 minutes of your time. Yes, it’s that simple. ANYBODY can make this, trust me.
Some of you may have knowledge that I just went for a sinus surgery. Part of the recovery is that I will lose my sense of taste and smell. I know, it’s terrible to not be able to taste or smell glorious food!! So cooking this super easy dish came as a tough challenge to me! I has to use my other senses to ‘feel’ this dish. Cooking without taste and smell is like finding your way out around the house in complete darkness.
I asked my helper to do a taste test, and it was a relieve to say I still got it! The husband said I did an awesome job with the chicken, he gave 2 thumbs up! I used 1 tbsp of Sriracha for this recipe, and the husband rated the spice level to be a 5 out of 10. Considering he has pretty good threshold for spicy food for a white guy. Although he did say that he will be able to handle it if I make it spicier.
Here is a little story about how I bought my first Sriracha Sauce. I went to the supermarket to pick up my usual milk and bread, and was browsing the aisle beside the chiller. Then I saw this bottle of Sriracha sauce staring at me, begging me to take it off the shelf, and into my basket. Having no self-control, and really empathising that little fellow, I did just that. I adopted it (went through all the paperwork of signing on the dotted line), walked it home, and housed it comfortably in my spice and condiment cabinet. So now it’s happily hanging out with all it’s other spice brothers and sisters. With it residing in my spice cabinet, I have to think it can contribute to the household.
I’ve never cooked with Sriracha sauce before, but I’ve always like the idea and visual appeal of a sweet and spicy glaze. In this case, the sweet comes from honey, which always gives a nice sticky glaze, and the spicy from the Sriracha sauce. It makes a good snack on its own or serve it as part of a meal. Here’s how I made it.
First marinate the chicken cubes in salt, pepper, and corn flour.
Then heat up pan and add some oil.
When oil is hot, add chicken and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.
Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little.
Remove from heat, garnish, and serve.
Ingredients (Serves 2)
- 2 chicken breast / or thigh (about 300g), cut into 1 inch cubes
- 1 heaping tbsp of corn flour
- 2 tbsp honey
- 1 tbsp Sriracha sauce or to taste
- 1 tbsp hot water
- 1 tsp grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
- 1-2 tbsp cooking oil
- Wedge of lime
- Chopped spring onions to garnish
- Toasted sesame seeds to garnish (optional)
Heat up pan on med high, and add some oil.
When oil is hot, add chicken, searing both sides, and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.
Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Adjust your heat if needed.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little for that added depth and caramelised flavour.
Remove from heat, give it a spritz of lime juice.
Toss, garnish, and serve.
Don’t forget to take part in the current GIVEAWAY! This time Delishar is giving away a Wilton 12 Piece Cupcake Decorating Set! Go to this page for details.
