Chicken and sriracha are two of my favorite things ever! So naturally when I came across this recipe, I had to give it a try. Here is the link to the original recipe: http://www.marthastewart.com/964688/sriracha-glazed-chicken
I made a couple minor changes to this recipe. I used a low-sodium soy sauce instead of the original, and I didn’t have any fresh ginger in the house so I used ground ginger. I also added in some minced garlic because I am slightly obsessed with anything garlic
I whisked together the soy sauce, sriracha, vinegar, sesame oil, ginger, sugar, and garlic. Already, this was smelling so good!
I added in boneless skinless chicken tenderloins. I already had this in the house, and am not a big fan of chicken with bones in it. I then put the chicken in the fridge for half an hour to marinade.
I baked the chicken at 400 for about 20 minutes, flipping once. Doesn’t it look amazing?! My kitchen smells so good, and I was hungry almost immediately. This chicken was definitely a success!
Servings: 2 (can easily be doubled to make a pound of chicken)
- 1/2 pound boneless skinless chicken breast tenderloins
- 1/8 cup low sodium soy sauce
- 1 Tablespoon white vinegar
- 1/2- 1 Tablespoon Sriracha (depending on how spicy you like it)
- 1/2 Tablespoon sugar
- 1/2 teaspoon ground ginger
- 1 teaspoon sesame oil
- Whisk together all ingredients except chicken in a glass baking dish.
- Add in chicken, flip once to coat. Marinate for 30 minutes.
- Bake chicken at 400 for about 20 minutes, flipping halfway through.