Sriracha Chicken
Calories 523 (22% from fat)
Fat 13 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 153 mg.
Sodium 773 mg.
Carb. 61 gram
Fiber 5 gram
Sugar 24 gram
Sugar Alcohol 0 gram
Protein 39 gram
Ingredients
1 1/2 pounds of boneless and skinless chicken thighs (4 pieces)
1/2 tsp. salt
1/2 tsp. black pepper
3 Tbsp. light butter
1 cup red onion, sliced
8 cloves (8 tsp.) garlic, minced
4 medium red potatoes (about 7.5 ounces each), cut into bite-sized pieces
1 red bell pepper, sliced
1/3 cup sriracha sauce
1/3 cup Splenda brown sugar blend
OPTIONAL
sour cream
First, a warning. This recipe is made with a LOT of sriracha, so it's HOT. If you want to lessen the heat a little, you can add some sour cream. Our tasting panel thought it was one of the best dishes they've had in a couple of years.
This recipe is higher in sugar than most of the ones we post. If you're watching your sugar, you might want to consider another option.
1. Lightly season the chicken thighs with salt and pepper.
2. Heat an oven-proof skillet over medium-high heat. Melt the butter in the pan, then put the chicken thighs in the pan.
3. Cook the chicken until browned on one side, about 3 minutes. Flip the chicken and cook the other side until it's browned about 3 or 4 more minutes. Put the chicken on a plate and set it aside.
4. Preheat oven to 400 degrees Fahrenheit.
5. Put the onion and garlic in the pan, cook and stir for about 30 seconds.
6. Add the potatoes and bell pepper. Cook until the peppers and onion start to turn tender, about 4 or 5 minutes. Keep stirring while you're cooking.
7. Take the skillet off the heat. Place the chicken thighs in the pan.
8. Mix the sriracha and brown sugar in a bowl. Then pour it evenly over the chicken.
9. Put the skillet with everything in the oven and bake until a thermometer inserted into the chicken reads 165 degrees Fahrenheit and the potatoes are browned. This should take about 30 minutes.
10. Divide into four servings and enjoy.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2 - 2 1/2 minutes. Keep the container open a little to allow steam to escape.