After an extremely busy day at work and a long rainy commute home, I wanted to whip up something quick and delicious tonight for dinner. I pulled out a recipe I had ripped out of Bon Appetit from chef, Stuart Brioza, in an article that featured the favorite secret ingredient, Sriracha Sauce. Being a huge fan of the spicy chile sauce, I was excited to put my own spin on Brioza's recipe. The result, a quick and delicious meal with quite the zing!
Sauce:
2 Tablespoons Sriracha Sauce
2 Tablespoons Soy Sauce
2 Tablespoons Fresh Lime Juice
Chicken:
1/2 cup minced green onions
3 Tablespoons Soy Sauce
2 Tablespoons Sriracha Sauce
2 Teaspoons Sugar (I used Splenda)
2 Teaspoons of Fresh Ginger (can use powder ginger)
2 Garlic Cloves, grated
1 Pound Chicken Breast, 1" cubes
Garnishes:
12 Crisp Romaine Lettuce Leaves
6 Radishes trimmed and sliced
1/2 cup fresh Mint leaves
1/2 cup fresh Cilantro leaves
1 cup Jasmine Rice
Marinate chicken, then in a large wok simmer chicken in marinade until fully cooked. Meanwhile, cook Jasmine rice, chop garnishes and mix sauce. Arrange garnishes on a large platter leaving room for bowls of chicken, rice and sauce. Serve to allow guests to fill lettuce leaves and ENJOY!
*Picture from my cell phone
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