Posts Tagged ‘Sriracha’

posted by on healthy, portions, quick, Vegetarian

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I’m often inspired by recipes that lend themselves to improvisation if you don’t have exactly everything on the ingredients list. For me, Vegetarian Times is one of those publications. It gives me inspiration or an idea to work from. Such was the case a couple of nights ago. || Read more

posted by on cooking for 2, healthy, portions, vegetable

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Chicken and Sriracha packet with rice and vegetables

Cooking for one or two is something I talk about a lot but this recipe adapted from is something I refer to a lot when I’m looking for something easy and to switch up the weekly norm.

Not a fan of Sriracha or spicy? Don’t worry… this recipe is easily adaptable. You can use rice that’s not instant but you should precook it to make sure it gets fully cooked when the chicken + veggies are done. You can also use the microwaveable packets of rice you can find in the stores. Just dump the rice in a bowl with the water and let it sit for 5 minutes before draining and mixing with your vegetables. || Read more

posted by on cooking for 2, quick

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Believe it or not, Sriracha is fairly new to me (take a few minutes to let the shock pass). I’ve been experimenting more with it and found this asian glazed drumstick recipe on Pinterest via Skinnytaste. Honestly it looked so good I didn’t really care what the calorie count was, I had to make it!

I didn’t end up making the full recipe because I only had a pack of 5 drumsticks but I still followed the original recipe excluding a couple things I didn’t have in my kitchen.

Start to finish, this recipe comes together quicker than I thought it would and is pretty versatile no matter what cut of chicken you have or what’s on sale.

Here’s what you’ll need:

  • 5-8 medium chicken drumsticks, skin removed
  • olive oil spray
  • 1 cup water
  • 1 tbsp Sriracha hot sauce
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp agave nectar (I used sugar)
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated (I used ground ginger instead, just a few shakes)
  • 2 tbsp chives or scallions, chopped (I omitted this)
  • 1 tsp sesame seeds (I omitted this)
  1. Spray olive oil in a large skillet set to high heat.
  2. Brown the drumsticks for 3-4 minutes until they are nice and golden brown.
  3. In a bowl, mix the water, balsamic, soy sauce, sugar, garlic, ginger & hot sauce.
  4. Pour mix over the browned drumsticks.
  5. Cook on high until liquid comes to a boil. Reduce heat to low and simmer covered for about 20 minutes.
  6. Uncover and turn the heat to high to reduce/thicken the sauce (about 8-10 minutes) until it becomes a thick glaze (make sure to turn the chicken frequently).
  7. Pour glaze over chicken & top with chives and sesame seeds.


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