Who else out there is hopelessly in love with the red-colored, green-capped Sriracha sauce??
The hubs and I love this stuff, although we just call it Rooster sauce (because of the big rooster on the front of the bottle). This sauce is so versatile, can be used on anything from eggs to fries to pastas. This stuff rocks.
This week, I found a crafty idea online, to use Sriracha as a sauce that is mixed with sweetened condensed milk, only that this crafty person used it on top of salmon and I used it on teriyaki chicken. And let me tell you, the flavors of the dark chicken, teriyaki, and sweet creamy rooster goodness go KA-BAM! in your mouth. Seriously. The food disappeared quicker than brownies, it is that good. Please enjoy!
Teriyaki Chicken with Special Sriracha Cream Sauce
Here’s what you’ll need:
- 6-8 partly thawed chicken thighs
- 1 cup pineapple juice (or water)
- 5 tbsp. brown sugar
- 1 tbsp. ground ginger
- 2 tsp. garlic powder
- 2 tbsp. honey
- 1/2 cup soy sauce
- 1 tbsp. cornstarch with a little water
- 1 cup mayo
- 1/3 cup sweetened condensed milk
- 3 tbsp. Sriracha sauce
- Toasted sesame seeds
Here’s what to do:
- Chop partly frozen thighs into bite-size pieces (it is easier to chop this way)
- In a large bowl, mix pineapple juice, brown sugar, ground ginger, garlic powder, and honey. Mix to combine and add chicken pieces. Cover and chill in fridge, marinate for a couple hours.
- While chicken is marinating, take a small bowl and combine mayo, sriracha sauce, and sweetened condensed milk. Place in fridge until ready to serve.
- Heat large skillet over medium-high heat, with a little bit of oil. Add chicken pieces to cook, and put remaining marinade sauce in a small saucepan to reduce. Put on medium heat for a gentle boil for about 10 minutes.
- In a small bowl, mix cornstarch and COLD water together. Add to the marinade, stir to combine and stir to get thick. Once it has reached your desired state of thickness, add to the cooked chicken in the skillet. Let it come to a gentle boil to combine and coat the chicken. Then you’re ready to serve! Place chicken on serving dish, sprinkle toasted sesame seeds, and then drizzle special sriracha sauce over the chicken. Enjoy!
P.S. For those of you who are wondering, “If I can only use 1/3 cup of the sweetened condensed milk, what am I to do with the rest of the can?” Use it as creamer in your coffee!! We did this with our leftover sweetened condensed milk and it was awesome. Just a spoonful of the stuff makes your coffee rich and frothy. Yum!