Sriracha Spiced Chicken

Sriracha Spiced Chicken, Rice and Red Cabbage Cucumber Salad


  • 10 boneless, skinless chicken tenderloins, or 3 boneless, skinless chicken breasts halved lengthwise
  • 1/3 c. Sriracha
  • 1/8 c. Soy sauce
  • 1/3 c. water
  • 1/4 c. olive oil
  • 1Tbsp. apricot preserves
  • 1 Tbsp. minced garlic
  • chopped green onions
  • chopped cilantro
  • chia seeds (optional)
Bon Appetite!
Bon Appetite!


  1. Mix the Sriracha, Soy sauce, water, olive oil, apricot preserves and garlic in a medium pot.
  2. Add chicken and stir to make sure the sauce covers the chicken.
  3. Turn to medium low heat, and cook about 20 minutes or so until chicken is cooked through.
  4. Right before you are ready to serve add chopped green onions, cilantro and chia seeds and cover for 5 minutes.
  5. Serve with your preferred choice of rice. Enjoy!


If you can’t handle super spicy, put in 1/4 c. of Sriracha instead, and add in a little Worcheshire sauce, water and brown sugar.


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