Seared Chicken with Sriracha Barbecue Dipping Sauce

Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.

I used cubed chicken breasts instead of chicken thighs and it was delicious.

Yield:  4 servings

1/4 cup chopped shallots

2 tbsp. sugar

2 tbsp. fresh lime juice

1 tbsp. fish suace

4 garlic cloves, minced

1 1/2 tsp. dark sesame oil, divided

8 (2 oz.) skinless, boneless chicken thighs or 1 lb. boneless, skinless chicken breast, chopped into 1-inch cubes

3 tbsp. ketchup

4 tsp. rice vinegar

1 tbsp. Sriracha (hot chile sauce, such as Huy Fong)

2 tsp. honey

1 tsp. grated peeled fresh ginger

  1. Combine first (5) ingredeints; stir in 1/2 tsp. oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinade in refrigerator 3 hours to overnight, turning bag occasionally.
  2. Combine ketchup and next (4) ingredients.
  3. Heat 1 tsp. oil in a large non0stick killet over medium-highheat Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.

based on recipe from Cooking Light Annual Recipes 2005


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