Sriracha-Glazed Chicken and Onions over Long-Grain Rice

Ingredients

• 2 cups fluffy cooked white rice or 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

Directions

1. 1

   Prepare rice omitting salt and any oil & garnish with parsley when finished cooking & fluffed.

2. 2

   While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.

3. 3

   Heat oil in large non-stick skillet over medium-high heat.

4. 4

   Add onion; saute 3 minutes or until tender.

5. 5

   Add ginger, garlic & curry (if using) and chicken; saute for 6 minutes or until chicken is done.

6. 6

   Stir in hoisin mixture; cook 1 minute, tossing to coat.

7. 7

   Sprinkle with your choice of chopped nuts.

8. 8

   Serve over rice and enjoy!