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Sriracha Chicken with Scallions

Sriracha Chicken with Scallions


"I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish. This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!"
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35 m servings 383 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 12.3g
  • 4%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 2196 mg
  • 88%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
  2. Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.


  • Cook's Note:
  • If you want to dial up or down the spice, you'll want to focus on the chile oil and the Sriracha sauce. The chile oil is usually the culprit in making it hot and burn in an unpleasant way.

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Read all reviews 9
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Delicious chicken recipe that can be adapted to be healthier. I used olive oil instead of vegetable oil. I used 1/4 cup butter and chili sesame oil (instead of chili oil) and the flavor worked...

Great Recipe! Quick and Easy! Perfect Spice!

The only reason I didn't give this 5 stars is because I agree that it needs a vegetable. I added 2-3 cups of green beans and it was phenomenal. My boyfriend and I are on a bit of a diet so I als...

I can't edit the recipe, but Spicy Mustard means Chinese Hot Mustard, not the spicy mustard for hot dogs and sandwiches. I apologize for the confusion. You can add any other veg to the recipe! ...

Like it very much.

Just spicy enough! Very good.

We really liked the spice and flavor but wish there was a vegetable in it like snow peas or something.

I liked this, but it wasn't fantastic. I made it exactly as written using canola oil, spicy brown mustard, and I presumed that the recipe meant 3 chicken breast halves, and not whole ones. I did...

This was delicious. I increased the recipe to 6 people for three not large eaters and had about 1 portion left over. We cleaned our plates! I didn't realize my chilli oil was "infused" oil no...

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