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October 19, 2018

Sriracha Chicken with Spicy Zoodles is a must this summer!

Posted on January 18, 2016 by in Chicken

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Sriracha Chicken

Sriracha Chicken, oh my word, I have not made something that delicious in a long time.

Sriracha Chicken, grilled to perfection, ticks all the right boxes for me. It is tangy, spicy, fragrant with hints for ginger, garlic and chili and is so quick and effortless to prepare.

Why on earth would I, in this dreading heat, try and eat something hot and spice? The thing with Sriracha sauce is that it is hot, but not overkill. Really if my family can eat it, believe me, it is ok!


Sriracha Chicken

Sriracha Sauce ( available at Woolworths or Chinese outlets) is a Thai hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand. The sauce is delicious on fish, chicken, pasta, noodles and of course our latest craze…….. zoodles.

I use chicken breasts with skin on, I just remove the bones. The skin protects the chicken from drying out and who after all can resist a crispy piece of chicken skin…… definitely not me. You can use other chicken pieces, like thighs and legs too.

Sriracha Chicken with Zoodles 2Sriracha Chicken with Spicy Zoodles

serves 4

Ingredients

4 large chicken breasts – skin on

100 ml olive or peanut oil

80 ml soy – I use the Citrus Flavored from Kikkoman ( or use normal soy and zest of 1 lime)

1 clove garlic – grated

salt and pepper

50-60 ml Sriracha Sauce

Honey – optional

For the Zoodles

1 bunch spring onions – ( green and white finely chopped)

a few cocktail tomatoes – it was all I had ( can replace with red pepper)

1 chili

45 ml peanut oil or sunflower

4 cups zucchini noodles or egg noodles that you have soaked in warm water

fresh basil

125 ml salted peanuts or cashew nuts if you are banting

Method

Remove the chicken off the bones and butterfly to even thickness. Place in a glass bowl or ziploc bag with oil, garlic and citrus soy sauce. Marinade for at least 2 hours ( best overnight).

Heat your griddle pan or fire up the BBQ. Use wooden or metal skewers and secure the chicken. ( see photograph). Season the chicken with salt and pepper and grill until golden brown. 2 minutes before the chicken is done. Brush over the sriracha and honey(if using) and grill on both sides until delicious.

In the meantime, heat a pan on the stove and add the peanut oil. Add the chili, spring onions and pepper or tomatoes and flash fry for 2 minutes. The vegetables must retain their crunchiness. Add the zoodles and keep frying for 2 minutes. Remove from heat and add the chopped basil and salted nuts. Serve immediately.

Sriracha Chicken

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8 Responses to “Sriracha Chicken with Spicy Zoodles is a must this summer!”

  1. Fiona Hudson 21 January 2016 at 9:31 pm #

    Please help in the ingredients of the recipe for Sriracha Chicken there is listed 4 cups …….? or is it a repeat of the 4 cups of zoodles?
    sound a great easy recipe – can’t wait to try it.

    • nerinatimm 1 February 2016 at 9:40 pm #

      Soory Fiona, I fixed the mistake!

  2. Petro Nielsen (Carla's Mom) 22 January 2016 at 4:20 pm #

    Sounds wonderfull – will definitely try this for my Valentines party on Sat 13th!

  3. bets van rensburg 1 February 2016 at 4:24 pm #

    Is dit 4 koppies cherrie tamaties?
    Daar is niks langs die 4 koppies nie.
    groete. klink lekker

    • nerinatimm 1 February 2016 at 9:38 pm #

      Skuus, ek het dit reggemaak!


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