It seems sriracha sauce is everywhere these days. I was excited to find a baked chicken recipe using sriracha, but based on my preference, wanted to use chicken breast instead of drumsticks and thighs. Of course when cooking with leaner, boneless/skinless cuts, such as chicken breast, modifications are required in order to achieve tender and juicy meat. Well, the first time I made this with chicken breast, I intentionally did not adjust for this to see what would happen and guess what…it was dry! But the flavor was amazing, so I knew it was worth further experimentation. With a few simple tweaks, the result was exactly what I was hoping for ~ moist and tender, spicy sriracha chicken breast baked in the oven. Keep in mind, the sriracha sauce has some heat, so adjust the amount accordingly. We enjoyed this with edamame brown rice.
- 1 bunch green onions (greens (thinly sliced) and whites (minced) separated)
- ¼ cup hoisin sauce
- 1 tablespoon fresh ginger, minced (or grated)
- 2-3 garlic cloves, minced (or grated)
- Pinch salt
- 2 tablespoons fresh lime juice
- 2 teaspoons sriracha sauce (adjust to taste)
- ¼ teaspoon Chinese five star seasoning
- 4 4-ounce boneless, skinless chicken breast
- 1 tablespoon toasted sesame seeds (for serving)
- Preheat oven to 400 degrees. Spray a 13 x 9 baking dish with cooking spray and set aside.
- In a large bowl, whisk together the minced whites of the green onions, hoisin sauce, ginger, garlic, salt, lime juice, sriracha sauce, and seasoning.
- Working with once piece at a time, place chicken breast in the bowl and coat with sauce (note: the sauce is pretty thick). Place chicken breast in baking dish and repeat with remaining pieces of chicken. Pour any remaining sauce over the chicken.
- Cover baking dish with with foil. Bake for 35-40 minutes, or until chicken is thoroughly cooked. Place chicken on serving dish(es) and top with green onion greens and sesame seeds.
Adapted from Eating Well