Sriracha Chicken with Scallions recipe

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Ingredients

1 tablespoon vegetable oil, or as needed
3 chicken breasts, cut into cubes, or more to taste
¼ cup rice vinegar
3 tablespoons soy sauce, or to taste
2 teaspoons spicy mustard
½ teaspoon chile oil
½ cup Sriracha sauce, or more to taste
½ cup butter, or to taste
2 bunches green onions (scallions), chopped

Nutrition Info

383.3 calories
carbohydrate: 12.3 g
cholesterol: 104.9 mg
fat: 29 g
fiber: 4 g
protein: 19.7 g
saturatedFat: 15.7 g
servingSize: -
sodium: 2196.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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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