I remember opening the door of my old roomies’ apartment and smelling the intoxicating scent of Sriracha sauce bubbling on the stove the moment I stepped in the room.
We lived with our dear friends for awhile when we first moved to Austin, and one of the beautiful things they introduced us to was Spicy Sriracha Chicken, now one of the quickest, yummiest meals we make at our house.
You wouldn’t find this dish in Thailand or in a Thai restaurant, but it’s one of those foods that my Thai hubby doesn’t want to eat the leftovers right away because then it would be gone. So it stays in our fridge awhile since my hubby can’t part with it.
Si Racha is a city in Thailand, which is where the popular red rooster bottles with the green tops first got their start. When we make this recipe, we stick with that type of Sriracha sauce.
But our everyday Sriracha sauce that is always sitting on our kitchen table is labeled Sriracha Chili Sauce
. Dom tells me it is the original Sriracha sauce, and the ones we see in American grocery stores are spin-offs.
The original Thai Sriracha sauce is more sweet, and not as thick or quite as spicy, which means you can slather more of it on whatever your eating. I eat Thai chili sauce with my Thai omelette, and I like to add it to non-Thai food to give it a Thai tingle: turkey and spinach quesadillas, meat lovers pizza, chicken tacos and spaghetti and bacon meatballs.
This Sriracha Spicy Chicken recipe has saved me many a night when I feel frantic to make dinner, but I didn’t prep anything earlier. If I have chicken, Worcestershire sauce, Sriracha, sugar, garlic and oil in my pantry, and two minutes to spare, I’m ready to go.
Try it out tonight, and let me know what you think!
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Spicy Sriracha Chicken Recipe
- Total Time: 22 minutes
- Yield: 3-4 1x
Description
This is our favorite no-prep-required-busy-week-night meal, Spicy Sriracha Chicken!
Ingredients
- 6 boneless, skinless chicken thighs, or 3 boneless, skinless chicken breasts halved lengthwise
- 1/3 c. Sriracha
- 1/3 c. Worcestershire sauce
- 1/3 c. water
- 1/4 c. olive oil
- 1/4 c. brown sugar
- 7 cloves of chopped garlic
Instructions
- Mix the Sriracha, Worcestershire sauce, water, olive oil, brown sugar and garlic in a medium pot.
- Add chicken and stir to make sure the sauce covers the chicken.
- Turn to medium low heat, and cook about 20 minutes or so until chicken is cooked through.
- Eat with rice of your choice. Enjoy!
Notes
If you can’t handle super spicy, put in 1/4 c. of Sriracha instead, and add in a little more Worcheshire sauce, water and brown sugar. Like Thai food, just play around with this dish until you find your family’s favorite flavor!
- Prep Time: 2 minutes
- Cook Time: 20 minutes
This looks so good! I love the pictures. I want to make the tea, the green curry, the rainbow pasta one, and so many more. Next time I have people over I will use one of your recipes!
Your Thanksgiving post was great. 🙂
Thanks Mich for your kind, encouraging words! Please make all of those and more, and let me know your thoughts! Let me know what your friends think too when you make one of our recipes for them! 🙂
You have just inspired me to go buy my first ever bottle of sriracha!
Lol! I’m so glad! I hope you enjoy it as much as we do 🙂
I love that this recipe is being shared all over the world!! Makes me smile 🙂
Yeah girl! Thanks to your awesome cooking skills! Thanks again for teaching us about Spicy Chicken!! 🙂
Love how easy this is!
So do I!! That’s why I love it!
Do you cut up the chicken breasts into small pieces before adding to the sauce?
Great question! To keep things simple, I don’t cut it up before I add it to the sauce. But you definitely can cut it into small pieces if you prefer that! Either way works!
This is my girlfriends favorite recipe I have cooked yet. Throw in a bag of stir fry vegetables!
I’m so glad that you all have enjoyed it! That’s a great idea to throw in a bag of stir fry veggies to complete the meal! 🙂