Sriracha-Glazed Chicken and Onions over Long-Grain Rice

• 2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice
• 3 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 14 teaspoons hot chili sauce (Sriracha sauce or Huy Fong sauce)
• 1 12 teaspoons canola oil
• 1 12 cups sliced onion rings
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 34 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

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

fluffy cooked white rice, hoisin sauce, ketchup, hot chili sauce, canola oil, onion, fresh ginger, garlic, curry powder, chicken breast, parsley, cashews

Taken from www.food.com/recipe/sriracha-glazed-chicken-and-onions-over-long-grain-rice-146712 (may not work)