As soon as I saw the title of this recipe, I knew I had to make it. You know me, you know I love spicy, and I especially love Sriracha. I didn’t even have to look at any of the other ingredients. And just as I expected, it was delicious!
If you haven’t stopped by Alida’s Kitchen, do it. I adore her blog and her approach to cooking; plus, she super adorable! Alida’s cooks mostly vegetarian, but will venture out to land creatures every now and then. I picked a good one to try! Thanks for sharing, Alida 🙂
I altered the original recipe a little with more Sriracha and less hoisin. I also uncovered and broiled the chicken after baking it for the last 5 minutes so it got a little blackened. Served over a little rice with a salad on the side – perfection. The chicken was super moist and perfectly cooked, with a nice kick. The Chinese five spice gives it some great deep flavors, too. Honestly, it sounds super hot, but it isn’t. I mean, you couldn’t eat this if you absolutely don’t like spice, plus you probably wouldn’t have Sriracha in your cupboard anyway. Conveniently, I happen to have every single ingredient in my kitchen at all times, so I’m thinking this might be a common dinner at the Pigzilla household.
Oven-Baked Sriracha Chicken
Source: Adapted from Alida’s Kitchen
Servings: 2
Ingredients:
3-4 green onions, thinly sliced, reserving 1 tbsp of green tops for garnish
3 tbsp hoisin sauce
1/2 tbsp ginger, freshly grated
2-3 garlic cloves, minced
1 tbsp lime juice
2 tsp Sriracha sauce
pinch of Chinese five spice
pinch of salt
2 boneless, skinless chicken breasts
1/2 tbsp toasted sesame seeds
Directions:
1. Preheat oven to 400 degrees. In a large bowl, combine green onions, hoisin, ginger, garlic, lime juice, Sriracha, and seasoning.
2. Dip chicken breasts into sauce and place in a shallow baking dish. Pour any extra sauce over the top of the chicken breasts. Cover with foil and bake for 35-40 minutes, until chicken is cooked through. Uncover and turn oven to broil. Move chicken to top oven rack and broil for 5 minutes.
3. Garnish with green onions and toasted sesame seeds before serving.
