Best 8 Sriracha Chicken With Scallions Recipes

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Sriracha chicken with scallions is an incredibly flavorful and easy-to-make dish that can be served as an appetizer or main course. The combination of the spicy sriracha sauce with the aromatic scallions creates a delightful taste sensation that will tantalize your taste buds. This dish is perfect for those who enjoy a bit of heat in their food and can be easily adjusted to suit your own personal preferences. Whether you choose to use chicken breasts, thighs, or a combination of both, the sriracha sauce and scallions will create a delicious and unforgettable dish.

Let's cook with our recipes!

SPICY SRIRACHA CHICKEN STIR-FRY



Spicy Sriracha Chicken Stir-Fry image

This easy Asian chicken stir-fry has an addicting Sriracha sauce and "velveted" restaurant-style chicken. You'll never want to order takeout again!

Provided by Frankie

Time 45m

Yield 4

Number Of Ingredients 14

1 pound skinless, boneless chicken breast halves
1 tablespoon baking soda
¼ cup chicken broth
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons Sriracha sauce
2 tablespoons honey
1 teaspoon cornstarch
1 (8 ounce) package sugar snap peas
3 stalks scallions, chopped
2 cloves garlic, diced
2 teaspoons grated fresh ginger
3 tablespoons canola oil, divided
2 cups warm cooked rice

Steps:

  • Thinly slice the chicken breasts and cut slices in half to create pieces about 1 1/2 to 2 inches in diameter.
  • Transfer chicken to a bowl and toss with baking soda. Set aside for 15 minutes.
  • Meanwhile, whisk chicken broth, soy sauce, vinegar, Sriracha, honey, and cornstarch together in a small bowl. Combine snap peas, scallions, garlic, and ginger in another bowl.
  • Rinse the chicken thoroughly in a colander and pat dry.
  • Heat 2 tablespoons canola oil in a large skillet of wok over medium-high heat. Add chicken and a splash or two of the Sriracha-honey sauce. Stir fry until chicken is no longer pink in the center and juices run clear, about 4 minutes. Remove chicken to a plate.
  • Add remaining oil to the skillet and pour in snap pea mixture. Cook until peas are crisp but still tender, 3 to 4 minutes. Return the chicken to the pan and add remaining sauce. Cook and stir until sauce has thickened, about 4 minutes.
  • Serve over rice.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 39.5 g, Cholesterol 58.9 mg, Fat 13.1 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 1.5 g, Sodium 1999 mg, Sugar 9.2 g

GRILLED HOISIN AND SRIRACHA SCALLIONS



Grilled Hoisin and Sriracha Scallions image

Grilling renders scallions extra tender, but tossing them in hoisin and Sriracha turns them into a dynamite topping for burgers.

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Grill 2 bunches scallions until slightly charred and soft, 3 to 4 minutes. Cut into 1-inch pieces. Mix 3/4 cup hoisin sauce, 2 to 3 tablespoons Sriracha, 1 tablespoon toasted sesame oil,1 teaspoon grated ginger and 1/4 cup water in a bowl; stir in the scallions.

CURRY CHICKEN CHILI WITH SRIRACHA



Curry Chicken Chili with Sriracha image

This spicy chili is a great change from your everyday chili. Ground chicken and smashed chickpeas are loaded with jalapeno, spices and a hefty kick of sriracha. The cool cream yogurt and zesty lime are the perfect complement to its hearty heat.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 25

1 inch ginger root
3 cloves garlic
2 jalapeno peppers
1 large white onion
Neutral oil, such as peanut or safflower
1 pound package ground chicken
Salt and pepper
1 tablespoon (a palm full) ground chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons (1/2 a palm full) garam masala
1 to 1 1/2 cups chicken stock
1 can (14 ounces) diced tomatoes
1 cup tomato sauce
3 tablespoons sriracha
1 can (15 ounces) chickpeas, lightly drained
Garlic naan
Melted butter, if desired
2 tablespoons mango chutney, plus more for serving optional
Greek yogurt or sour cream
Thinly sliced scallions or finely chopped chives
Pickled jalapeno peppers, mild or hot
Lime wedges, optional
Blue corn chips, optional
Cilantro leaves, optional

Steps:

  • Gather your ingredients.
  • Peel and grate or mince ginger. Peel and chop or grate the garlic. Halve and seed jalapeno peppers then chop. Peel and chop the onion.
  • Heat a Dutch oven over medium-high heat with oil, 2 turns of the pan. Add chicken and brown and crumble. Season with salt and pepper. Add ginger, garlic, peppers, onions and sweat a few minutes. Add chili powder, cumin, coriander and garam masala and stir a minute more. Add stock, tomatoes, tomato sauce and sriracha. Reduce heat a bit to simmer and thicken.
  • Add chickpeas to a food processor and coarsely chop, 5 to 7 pulses. Add chickpeas to chili.
  • If serving naan, preheat griddle to medium-high, sprinkle with water and cook bread until blistered. Brush with melted butter if desired.
  • Adjust seasonings for the chili and stir in mango chutney if using. Serve with yogurt or sour cream, scallions or chives, pickled jalapeno peppers and any optional toppings.

SRIRACHA CHICKEN WITH SCALLIONS



Sriracha Chicken with Scallions image

I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish.This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!

Provided by Chas

Categories     Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
3 chicken breasts, cut into cubes, or more to taste
¼ cup rice vinegar
3 tablespoons soy sauce, or to taste
2 teaspoons spicy mustard
½ teaspoon chile oil
½ cup Sriracha sauce, or more to taste
½ cup butter, or to taste
2 bunches green onions (scallions), chopped

Steps:

  • Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
  • Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 12.3 g, Cholesterol 104.9 mg, Fat 29 g, Fiber 4 g, Protein 19.7 g, SaturatedFat 15.7 g, Sodium 2196.2 mg, Sugar 2.8 g

SRIRACHA CHICKEN WITH SCALLIONS



Sriracha Chicken with Scallions image

I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish.This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!

Provided by Chas

Categories     Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
3 chicken breasts, cut into cubes, or more to taste
¼ cup rice vinegar
3 tablespoons soy sauce, or to taste
2 teaspoons spicy mustard
½ teaspoon chile oil
½ cup Sriracha sauce, or more to taste
½ cup butter, or to taste
2 bunches green onions (scallions), chopped

Steps:

  • Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
  • Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 12.3 g, Cholesterol 104.9 mg, Fat 29 g, Fiber 4 g, Protein 19.7 g, SaturatedFat 15.7 g, Sodium 2196.2 mg, Sugar 2.8 g

SRIRACHA CHICKEN WITH SCALLIONS



Sriracha Chicken with Scallions image

I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish.This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!

Provided by Chas

Categories     Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
3 chicken breasts, cut into cubes, or more to taste
¼ cup rice vinegar
3 tablespoons soy sauce, or to taste
2 teaspoons spicy mustard
½ teaspoon chile oil
½ cup Sriracha sauce, or more to taste
½ cup butter, or to taste
2 bunches green onions (scallions), chopped

Steps:

  • Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
  • Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 12.3 g, Cholesterol 104.9 mg, Fat 29 g, Fiber 4 g, Protein 19.7 g, SaturatedFat 15.7 g, Sodium 2196.2 mg, Sugar 2.8 g

SRIRACHA CHICKEN WITH SCALLIONS



Sriracha Chicken with Scallions image

I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish.This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!

Provided by Chas

Categories     Asian Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil, or as needed
3 chicken breasts, cut into cubes, or more to taste
¼ cup rice vinegar
3 tablespoons soy sauce, or to taste
2 teaspoons spicy mustard
½ teaspoon chile oil
½ cup Sriracha sauce, or more to taste
½ cup butter, or to taste
2 bunches green onions (scallions), chopped

Steps:

  • Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.
  • Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 12.3 g, Cholesterol 104.9 mg, Fat 29 g, Fiber 4 g, Protein 19.7 g, SaturatedFat 15.7 g, Sodium 2196.2 mg, Sugar 2.8 g

HONEY SRIRACHA CHICKEN WITH GLAD® PRESS'N SEAL® RECIPE BY TASTY



Honey Sriracha Chicken with Glad® Press'n Seal® Recipe by Tasty image

Here's what you need: sriracha, honey, butter, garlic powder, soy sauce, apple cider vinegar, salt, pepper, boneless, skinless chicken thighs, scallion, red peppers, olive oil, red bell pepper, scallion, russet potatoes, salt, pepper, boneless chicken thighs, eggs, goat cheese, scallion, fresh parsley

Provided by Tasty

Yield 8 servings

Number Of Ingredients 22

2 tablespoons sriracha
5 tablespoons honey
2 tablespoons butter
1 teaspoon garlic powder
2 tablespoons soy sauce
2 teaspoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
3 lb boneless, skinless chicken thighs
1 bunch scallion
2 red peppers, thinly sliced
3 tablespoons olive oil
red bell pepper, leftover from honey Sriracha chicken
scallion, leftover from honey Sriracha chicken
2 russet potatoes, shredded
1 teaspoon salt
¼ teaspoon pepper
2 cups boneless chicken thighs, leftover from honey Sriracha chicken, shredded
4 eggs
2 oz goat cheese, crumbled, for garnish
scallion, thinly sliced, for garnish
fresh parsley, to taste, chopped, for garnish

Steps:

  • Preheat oven to 400ºF (200˚C).
  • In a small saucepan, whisk together the Sriracha, honey, butter, garlic powder, soy sauce, apple cider vinegar, and remaining salt and pepper. Heat and let simmer for 1-2 minutes.
  • Place chicken thighs in a 9x13 inch (23x33 cm) glass casserole dish and spread out evenly. Pour sauce over chicken and toss together until chicken is evenly coated. Place scallions on a pan and place in the oven with the chicken.
  • After 10 minutes add sliced peppers to the pan with the scallions.
  • Roast chicken thighs for 25 minutes or until internal temperature reaches 165º (75˚C).
  • Remove from oven and pour the pan juices into a small saucepan. Simmer until juices have been reduced to a glaze, then pour over chicken. Chop ½ of the peppers and scallions and add to chicken.
  • Serve with starch and enjoy!
  • Cover left overs with Glad Press'n Seal and store in the refrigerator for your next meal.
  • Use leftover chicken for Breakfast Chicken Hash. Preheat oven to 350ºF (180˚C).
  • Peel the potatoes, then shred on the largest holes of a box grater. Squeeze excess liquid from the shredded potatoes and press between paper towels to dry.
  • Shred the leftover chicken thighs.
  • In a large enamel skillet, heat the olive oil. Add the peppers and scallions and saute for 5 minutes. Add the shredded potatoes, salt and pepper and saute for 10 minutes, stirring every couple minutes. Add an extra drizzle of olive oil if the potatoes are sticking too much. When potatoes have crisped a little, fold in the leftover shredded chicken.
  • Make 4 pockets in the hash mixture. Drizzle olive oil in each pocket and crack an egg in each one. Top each egg with a sprinkle of salt. Bake for 10-15 minutes, or until whites are set.
  • Remove from oven and garnish with the goat cheese, scallions, and parsley.
  • Enjoy!

Nutrition Facts : Calories 615 calories, Carbohydrate 32 grams, Fat 29 grams, Fiber 2 grams, Protein 58 grams, Sugar 17 grams

Tips:

  • Choose the right chicken: Boneless, skinless chicken breasts or thighs work best for this recipe. If you're using chicken breasts, pound them thin to ensure even cooking.
  • Make sure the chicken is fully cooked: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) before removing it from the pan.
  • Don't overcrowd the pan: If you're cooking a large batch of chicken, cook it in batches so that the chicken has enough space to brown properly.
  • Use a good quality sriracha sauce: The sriracha sauce is the key ingredient in this recipe, so make sure you use a brand that you like. Look for a sriracha sauce that is flavorful and has a good balance of heat and sweetness.
  • Garnish with scallions: Scallions add a fresh, bright flavor to the dish. Be sure to slice them thinly before adding them to the chicken.

Conclusion:

Sriracha chicken with scallions is a quick, easy, and delicious meal that is perfect for a weeknight dinner. The chicken is tender and juicy, and the sriracha sauce gives it a nice kick of heat. The scallions add a fresh, bright flavor to the dish. This recipe is sure to be a hit with your family and friends.

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