A new favorite - Sriracha Barbecue Dipping Sauce

We just had dinner and the siracha bbq dipping sauce was worth writing about. This comes from Cooking Light and the sauce has a sweet spiciness that makes you want to keep eating it even though your mouth is tingling.

I used boneless, skinless chicken breasts as I always do. We don't do dark meat at my place. And I cut it up into little 1-inch chunks, perfectly dippable. I served it with jasmine rice (the only rice we eat at our house), and edamame sprinkled with kosher salt and freshly ground black pepper. Easy and quick is my motto these days and this recipe fits those (and the marinade and dipping sauce can be done ahead of time - like when the kids are asleep - so it makes it even quicker)!

* Exported from MasterCook *

Seared Chicken with Sriracha Barbecue Dipping Sauce

Recipe By :David Bonom "Turn Up The Heat"
Serving Size : 4 Preparation Time :0:00
Categories : greatest hits main dishes
make ahead poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped shallots
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
4 garlic cloves -- minced
1 1/2 teaspoons dark sesame oil -- divided
8 (2-ounce) skinless, boneless chicken thighs
3 tablespoons ketchup
1 tablespoon Sriracha -- (hot chile sauce, such as Huy Fong)
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
4 teaspoons rice vinegar

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.

Combine ketchup and next 4 ingredients (through vinegar).

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.

Serving size: 2 thighs and 1 tablespoon ketchup mixture.

CALORIES 194 (27% from fat); FAT 5.9g (sat 1.3g, mono 1.9g. poly 1.7g); PROTEIN 22.8g; CARB 11.7g; FIBER 0.3g; CHOL 94mg; IRON 1.4mg; SODIUM 451mg; CALC 20mg

"Cooking Light Magazine, July 2004. page 112"
"© 2004 by Southern Living, Inc. ."
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Per Serving (excluding unknown items): 85 Calories; 2g Fat (23.0% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

NOTES : Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the meal.


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