Saturday, January 11, 2014

Sriracha & Hoisin Sauce Glazed Chicken

I was so excited to eat this dish that I completely forgot to take a picture after we'd plated and torn through half our meal.  So here's a sad picture of the leftovers in the pan.  These are some of my favorite flavors and it was great served over rice.

Sriracha & Hoisin Sauce Glazed Chicken
from Fuss Free Cooking

3 tbsp hoisin sauce
1 tbsp tomato sauce (ketchup)
1 1/4 tsp Sriracha
1 1/2 tbsp canola oil
1 tbsp grated ginger
1 tbsp minced garlic
3/4 tsp curry powder
1 lb chicken thighs, cut into 1" thick slices
salt to taste

Mix hoisin sauce, ketchup and sriracha in a small bowl; set aside.  In a large stir fry pan, heat canola oil in a pan over medium high heat.  Saute ginger, garlic and curry powder until aromatic.  Add chicken and saute until the chicken is cooked completely.  Stir in the sauce mixture and cook for a minute, tossing to coat.  Serve over rice.

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