Sriracha-Glazed Chicken and Onions

Sriracha-Glazed Chix

If you recall, last week I made a Shrimp Stir Fry in which I only use half of the vegetables that I had purchased.  So tonight I decided to use the rest of them up in another easy, mouthwatering stir fry.  This stir fry is not only delicious and simple, but also healthy, with only 326 calories per serving and only 7.3 grams of fat!  I have to thank Cooking Light, once again, for providing me with this recipe.

As usual, I reduced the recipe to only make two servings, so I have provided both my measurements and the original measurements.





(my measurements are shown in parenthesis)

  • 1 bag of boil-in-bag brown rice
  • 3 (1 1/2) Tablespoons hoisin sauce
  • 1 (1/2) Tablespoon ketchup
  • 1 1/4 (3/4) teaspoons Sriracha
  • 1 1/2 (1) Tablespoons canola oil
  • 1 1/2 cups presliced onion (I just used 1/2 of an onion)
  • 1 (1/2) Tablespoon bottled minced ginger
  • 1 (1/2) Tablespoon garlic
  • 3/4 (1/2) teaspoon curry powder
  • 1 (1/2) pound, boneless chicken-breast, cut into one-inch thick chunks
  • 1/2 red bell pepper (this is my addition)
  • 1/2 cup pea pods, halved (this is my addition)


  1. Prepare the rice according to package directions
  2. While rice cooks, chop the onion, pepper, and pea pods, and mince the garlic.  Also combine hoisin, ketchup, and Sriracha in a small bowl.
  3. Heat oil in a large nonstick skillet over medium-high heat.  Add the onions and sauté for 3 minutes or until tender.
  4. Add the ginger, garlic, pepper, and pea pods; sauté for about 1 minute
  5. Add the chicken and curry powder; sauté for about 6 minutes or until the chicken is done.
  6. Stir in hoisin mixture and cook for 1 minute; tossing to coat.
  7. Serve over rice.  Makes 2-4 servings depending on if you follow my measurements or Cooking Light’s


The Frugality

I essentially made this recipe because I already had all of the ingredients left over from previous meals, but I will do my best to lay out the cost effectiveness.

  • Onion $0.51, but I was using the other half from a previous recipe so it was really $0.26
  • Red Bell Pepper $1.14, but once again, I only used half so it was really $0.57
  • Pea pods $0.42
  • Chicken Breast $8.18, but I only used 1 of 3 breasts making it $2.72
  • Ginger $4.29, but the bottled ginger stays good for a long time, and I use it frequently. I can typically use one tube for 15 recipes or more, making this use only cost around $0.29
  • Brown Rice $2.65, but I only used one of 4 bags making it $0.66 for this recipe
  • Hoisin Sauce $3.59, once again, this lasts for a very long time in the fridge and can typically be used for about 10 stir fry recipes, making it only cost around $0.36 in this recipe
  • I don’t even include the Sriracha and Ketchup in my cost since I ALWAYS have them in my fridge. If you don’t have Sriracha, I highly suggest investing in some.  It can be used on just about anything to add an extra kick, and it keeps for a long time.

In the end, this recipe cost me about $5.28, or only $2.64 per serving!  That is at least $10.00 cheaper than any take out Chinese food, and I can guarantee it is way healthier too!


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