Oven Baked Sriracha Chicken


I'm pretty sure Sriracha sauce has become the next "it" thing with cooking. Kinda like the cake-pop rage, just you know, a sauce and spicy instead of leftover cake shaped into a ball and covered in frosting. I have a feeling that made sense to no one but me. Oh well. :-)

The original recipe calls for chicken thighs but I rarely ever use them. I always have chicken breasts in the freezer so I rarely see the point in buying chicken in a different form just for a recipe. Alida used chicken breasts in her recipe which I had planned to do until I realized I pulled chicken tenders out of the freezer instead. See this is why actually labeling the stuff in my freezer would be a good idea. I plan to work on that soon.

Oven-Baked Sriracha Chicken
Source: Alida's Kitchen via Eating Well
Servings: 4
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    • 1 lb. chicken tenders
    • juice of one lime 
    • 2 stalks green onions, green part thinly sliced, white part minced
    • 3 cloves garlic, minced
    • 1/4 cup Hoisin sauce
    • 1 tbsp. fresh ginger, grated
    • 1 tbsp. sesame seeds, toasted
    • 2 tsp. Sriracha sauce
    • 1/2 tsp. Chinese Five Spice seasoning
1. Preheat the oven to 400. Spray a 9x13 baking dish with non-stick cooking spray and set aside.
2. In a bowl, whisk the lime juice, whites of green onions, garlic, Hoisin, ginger, Sriracha and Chinese Five Spice until combined.
3. Dip each chicken tender into the sauce and place in the prepared baking dish.
4. Bake for 20-25 minutes or until the chicken has cooked through.
5. Serve sprinkled with toasted sesame seeds and green onion slices for garnish.

Yum! When combined with the other ingredients and baked, the Sriracha doesn't have such a strong kick to it. If you're looking for that, I'd suggest increasing the amount of Sriracha in the recipe to a tablespoon or more. Tom, who is still sick of me cooking with Sriracha on such a regular basis, thought these chicken tenders were great!

I think they'd make a great appetizer if served skewer style. 

1 comment:

  1. I agree! I'm currently eating Sriracha as we speak! This sounds soo good and easy to make.


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