1poundchicken breastcut into about 1-inch-thick slices
3tablespoonshoisin sauce
1 ½tablespoonketchup
1 ½teaspoonsriracha
1 ½tablespooncanola oil
1 ½cuponionsliced
1tablespoongarlicminced
¾teaspooncurry powder
¾teaspooncumin
Instructions
Serve this over some rice, but remember, preparing the rice the traditional way will take longer to make than the chicken. So start the rice in advance, and when it has about 15 minutes to go, create this recipe. To save time, I like to use boil-in-a-bag rice, but for this, I tried out Uncle Ben's microwavable 90-minute rice. Everyone enjoyed it, and it was so simple to make. So that's my suggestion, especially if you're going for speed.
Heat a pan over medium heat and coat with the canola oil. While the pan is heating, mix the hoisin sauce, ketchup, and sriracha in a small bowl and set it to the side. Once the pan is hot, add in the onions and let them cook until tender, about 3 to 4 minutes.
Add the chicken and all the other ingredients (garlic, curry powder, and cumin). Sauté until the chicken is completely cooked through. Once the chicken is cooked, pour over your sriracha sauce mixture and toss to coat evenly.
Serve over rice, and add a side of snap peas or edamame!