Sriracha-Glazed Chicken and onions over Long-Grain Rice

Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli or edamame would be a colorful vegetable side.


Yield :


2 Smartpoints

Ingredients :

2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons hot chili sauce ( Sriracha sauce or Huy Fong sauce)
1 1/2 teaspoons canola oil
1 1/2 cups sliced onion rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon curry powder (optional)
1 lb boneless skinless chicken breast, cut into 1-inch thick slices
parsley, chopped fine garnish for rice
chopped cashews or almonds or peanuts, for garnish

Preparation :

Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
Heat oil in large non-stick skillet over medium-high heat.
Add onion; sauté 3 minutes or until tender.
Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
Stir in hoisin mixture; cook 1 minute, tossing to coat.
Sprinkle with your choice of chopped nuts.
Serve over rice and enjoy!

Nutritional Info :

10 Smartpoints
Serving Size: 1 (272 g)
Servings Per Recipe: 4
Calories 389.4
Fat 5.3 g
Saturated Fat 0.9 g
Carbohydrate 37.8 g
Fiber 1.4 g
Sugars 6 g
Protein 27.4 g


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