Thursday, April 5, 2012

Spicy Asian Chicken with Sriracha Cream Sauce

2 Chicken breasts
¼ cup Ponzu sauce
1 tsp dried ginger (or use fresh ginger if you have it)
1 tsp dried pepper flakes
2 Tbsp mayo
2 tsp Sriracha sauce

In a small bowl, combine Ponzu sauce, ginger and pepper flakes. In a bowl or bag, add chicken and Ponzu sauce mixture. Marinate for 30+ minutes.

Over med-high heat, grill chicken for about 5-7 minutes on each side, or until cooked all the way through. Let chicken rest for a few minutes before slicing.

While chicken is cooking, whisk mayo and Sriracha sauce together in a small bowl; set aside until ready to use.

Serve chicken over rice mixed with sautéed vegetables. Drizzle with Sriracha cream sauce.

Helpful hint: To drizzle sauce over chicken, spoon sauce into a small Ziploc bag. Using scissors, snip off the edge of one corner. Try to get the air out of the bag, then use as a piping bag.

1 comment:

  1. Um, that rice looks delicious! Can you tell me how to make it?