Sriracha Chicken Breasts on Fried Rice and Spinach
4 Chicken Breasts, marinated
in Sriracha sauce
4 Teaspoons Sriracha Chile Sauce
4 Teaspoons Sriracha Chile Sauce
1 Pound Breakfast Sausages
3 Cups Cooked Rice
6 Ounces Mushrooms, sliced
1 Tablespoon Garlic, minced
2 Tablespoons Vegetable Oil
2 Tablespoons Sweet Soy Sauce
4 Large Handfuls Spinach, raw
Cover a baking sheet with
aluminum foil and press into the corners to keep the juices contained. Place chicken breasts and sausages in one
layer across the tray. Bake in the oven
at 350°F (180°C) for 30-40 minutes or until
the chicken has an internal temperature of 165°F.
While the meat is baking,
place oil in a large hot pan. Sauté the mushrooms
on high heat until they are about half the original size. Add the garlic and mix well. Crumble in the rice and add the soy sauce mixing
well. When the meats are done, pour juices into the rice mixture. Let meats rest for 10 minutes then slice sausages
into bite-sized pieces and add them to the fried rice. Slice the chicken breasts into slices against
the grain of the meat. Place one big handful of
Spinach into a plate or into a bowl for each diner. Place 1/4th of the rice on the
spinach, then a sliced chicken breast. Arrange the chicken nicely for a great presentation. Enjoy! R-
#Chicken #Sriracha #YourEveryDaySanta #EasyCooking #Leftovers #Spinach #EudaemoniusMarkII #Sausage #FriedRice #Eudaemonius #Home #Cooking #FamilyDinner #ThirtyMinutes
I like things Sriracha and I happened to have almost all the ingredients, so I gave this a shot. I'm glad I did, I love working with this recipe! I like how the Srirachea reduces to a nice tomatoey glaze on the chicken. I'm not a big fan of breakfast sausage so I substituted what I happened to have at the time; local Natty Boh Brats the first time. The second time around I used andouille sausage, which worked much better. I wish I still had some the linguica that I brought back from Provincetown. I've also been adding chopped onion to the fried rice. I'm not an experienced cook, but this has been working out great for me. Thanks!
ReplyDeleteYou are most welcome! I love your ideas as well. Keep up the cooking!
DeleteI like things Sriracha and I happened to have almost all the ingredients, so I gave this a shot. I'm glad I did, I love working with this recipe! I like how the Srirachea reduces to a nice tomatoey glaze on the chicken. I'm not a big fan of breakfast sausage so I substituted what I happened to have at the time; local Natty Boh Brats the first time. The second time around I used andouille sausage, which worked much better. I wish I still had some the linguica that I brought back from Provincetown. I've also been adding chopped onion to the fried rice. I'm not an experienced cook, but this has been working out great for me. Thanks!
ReplyDelete