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3 tablespoons Sriracha
½ cup brown sugar
1 tablespoon soy sauce
1 tablespoon cider vinegar
2 cloves garlic, grated
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts
Preheat the oven to 400 degrees. Heat the Sriracha, sugar, soy sauce, vinegar, and garlic in a small sauce pan, stirring until the sugar has dissolved into the sauce. Heat the oil in an oven safe sauté pan over medium-high heat. Add the chicken to the pan and sauté for 3 to 5 minutes per side. Pour half of the sauce over the chicken, reserving the remaining sauce for dipping. Bake for 15 minutes, serve over rice with additional sauce on the side.
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