Sweet Sriracha Chicken Recipe - Allrecipes.com
Sweet Sriracha Chicken Recipe
  • READY IN ABOUT hrs

Sweet Sriracha Chicken

Recipe by  

"Chicken simmered in a sweet (marmalade) and spicy (Sriracha) sauce. Lots of flavor. Great over rice. This recipe is best when the chicken has cooked so long that it looks shredded. It really absorbs the flavors better that way. You could probably substitute beef or pork for chicken. I haven't tried that yet. I'm really interested in seeing what someone with some slow cooking experience can do with this recipe. Could you put everything in a slow cooker and come back to dinner in 6 hours or would the marmalade be a bad idea in a slow cooker?"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
  2. Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
  3. Stir water, soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2014

Recipe Group Selection: 22, February 2014 ~ LOVED IT! This dish was very well received by my family and my SIL. I did use 1/2 cup of orange juice in place of half of the water. I liked the results and would do so again, next time. I liked that the chicken wasn't breaded or fried. Because I served this over sticky rice, I wanted extra sauce, so I made another half batch of the sauce. This is very good as is, but the next time I will add steamed veggies toward the end of the simmering time to add a little bulk. We love fresh veggies in Asian food and they would be delicious with this sauce. I would add matchstick carrots and broccoli and green pepper. If you are looking for a spicier dish because of the Sriracha, 2 tsp. will not be enough to notice. I added 2 1/2 TBS and it was slightly detected. My DH and SIL added extra Sriracha to their dish once it was plated. Thanks for sharing your recipe ppm, it will be made again in our house.

 
Most Helpful Critical Review
Mar 03, 2014

Although a few days late, I made this for Recipe Group. It was really a fun meal to make and was easy too. I prepared it for 3 adults and a five-year-old. I added 3 Tbs Sriracha hot sauce as others suggested and it was not too spicy for us. The chicken was quite moist and tender. My granddaughter said it was "too orangey" and she really likes oranges! "Sweet" is in the title of this recipe and we adults did think it was too sweet for our taste. I will probably make this again but will reduce the orange marmalade to half of the amount called for. I love trying new recipes. Thanks for submitting.

 
Feb 18, 2014

We enjoyed this a great deal. I have no idea how Chinese restaurants make spicy orange chicken, but this could give them some serious competition. I used BLSL thighs, cut to bite size pieces but that was my only change. The next time I think I will toss the chicken bites in cornstarch before I cook them so they get slightly crisp. I know the submitter was thinking more along the lines of a shredded texture, but we thought this worked very well. Thanks for sharing!

 
Feb 01, 2014

Put all the ingredients in crock pot with frozen chicken breasts. I cooked it on low for 7 hours. It was great - the kids loved it. Served with rice for dinner and rolled in tortillas for lunch the next day.

 
Feb 28, 2014

This was very good--served over rice. I'd recommend that first-time users of Sriracha sauce start with the two teaspoons and go from there. You can always add more, but it's hard to tone it down! The only changes I made was to use half orange juice and half water as per Molly's suggestion and to thicken the sauce a little with cornstarch. I would think that apricot jam would also be good in place of the marmalade. This makes good leftovers. I will make this again! Thanks, princesspottymouth!

 
Feb 28, 2014

A good recipe that can be better, we enjoyed it nonetheless. I followed the recipe except for subbing 1/2 cup orange juice for half the water, increasing the sriracha to 2 Tbsp and adding a corn starch slurry at the end to thicken. So what changes will make this better? Sub all orange juice for the water and reduce the soy sauce to 1/4 cup. While I didn't find the recipe as-written overtly over salty I did find that the salt wasn't quit subtle enough for my taste. I think the substitution of orange juice for the water (thanks Molly for the idea) only intensifies the orange flavor. I will be making this again with sticky rice and steamed veggies it makes a good addition to our dinner rotation. Thanks for sharing the recipe.

 
Feb 24, 2014

Made this for Recipe Group...Delicious! I used 3 TBSP. of Sriracha sauce and that was perfect for us. Also, I thickened it in the end w/ a little cornstarch slurry, so it would stick better to the chicken and the Jasmine rice that I served it over. I did not find this salty at all...it was perfect, and a definite keeper~YUM! Thanks for sharing. :)

 
Jan 26, 2014

My 5 year old boy and husband loved it! I served it over rice. If I made it again I would add an extra teaspoon of siracha- couldn't really taste the heat enough. But it was a great weeknight recipe that pleased everyone!

 

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Nutrition

  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 1387 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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