This mild sweet-spicy sriracha chicken is so easy to make. Marinade for at least 30 minutes (overnight is better), pan fry and you got yourself a flavourful grilled chicken.
It’s one of our go-to meat dish because it complements a lot of vegetable sides like coleslaw, garden salad, steamed broccoli etc. We always make sure we’re eating lots of greens as we consume a higher amount of fat every meal.
Today, we paired it with beansprouts. Beansprouts are naturally sweet and crunchy and low carb (about 6 grams total carb per 100 grams). It’s also cheap and cooks real fast. When we ate it with sriracha chicken, we both agreed that it’s like we’re eating rice noodles. Sweet!
This recipe satisfied our noodle cravings. Try it & I hope you like it as much as we do.
For the Sriracha Chicken:
400 grams boneless chicken thighs
1 tablespoon sriracha sauce
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon fish sauce (or salt)
For the Beansprouts Stir-fry:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, sliced thinly
50 grams sliced pork (you can substitute it with chicken, shrimp or tofu)
1/2 of broth cube (fish, chicken or vegetable)
500 grams Beansprouts
1-2 tablespoons oyster sauce
Salt and Pepper, to taste
For Sriracha Chicken:
In a bowl or ziploc bag, combine sriracha sauce, olive oil, fish sauce and garlic. Add chicken, make sure its coated well. Set aside to marinade for at least 30 minutes (overnight is best).
Heat up non-stick pan to medium heat. Place marinated chicken on pan and allow to cook for about 5 minutes. Turn over and cook the other side. Make sure that the inside is fully cooked before removing from pan.
Cover cooked chicken in tinfoil to keep warm.
For Beansprouts Stir-fry:
Saute onion and garlic in oil over medium heat. Add your chosen meat and stir until cooked. Add broth cube, oyster sauce and beansprouts, toss until translucent. Season with salt and pepper.
You can add some chopped coriander and chili flakes on top for extra flavour.
Serve hot with grilled chicken.