Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sriracha coconut & orange chicken. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Sriracha Coconut & Orange Chicken is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Sriracha Coconut & Orange Chicken is something which I have loved my entire life. They’re nice and they look wonderful.
Try our Coconut Sriracha on burgers, tacos, sandwiches, wraps, salads, breakfast eggs, fries, noodles, pizza, grilled chicken, hot dogs and more. COCONUT SRIRACHA hot chili sauce IS EVERYTHING! Add a spicy kick to burgers, tacos, sandwiches, wraps, grilled chicken, eggs, noodles, pizza, stir fries and more!
To get started with this particular recipe, we have to first prepare a few components. You can cook sriracha coconut & orange chicken using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Sriracha Coconut & Orange Chicken:
- Make ready 1 pound chicken, cubed
- Get 2 Tbsp Unrefined Coconut oil
- Prepare 1 Tbsp Seasame oil
- Get 1/4 cup AP flour
- Prepare 1 tsp each onion powder, garlic powder, pepper
- Prepare 1/2 cup fresh orange juice
- Prepare 2 Tbsp low sodium soy sauce
- Get 1 Tbsp sriracha
- Take 2 Tbsp raw honey
Dredge the chicken in the flour, shaking off excess. Coat with the Sriracha mixture, letting excess drip off, then dredge in the coconut mixture, pressing to adhere. Add ginger-garlic, cook for a few seconds, add chopped tomatoes, sugar, chilli flecks and tamarind juice to the skillet. Cook the ingredients over reduced heat while breaking down the chopped tomato.
Steps to make Sriracha Coconut & Orange Chicken:
- Combine flour and seasonings in bowl and toss cubed chicken
- Heat oils in skillet.
- Shake off excess flour and cook chicken in hot oil until internal temperature reaches 165°F
- Remove chicken from pan
- Combine all other ingredients in skillet and heat, gradually add a bit of the remaining flour that coated chicken to thicken sauce.
- Return chicken to skillet and toss.
- Serve with steamed broccoli and brown rice or quinoa.
For the rice, in a medium saucepan, combine the coconut milk, ½ cup water, the rice, and the salt over medium-high heat. Let come to a boil and stir a few times. For a Sriracha lover this is a fantastic recipe. The hardest part is find Fresno chilies. And please do not throw away the bits left after sieving.
So that’s going to wrap it up for this special food sriracha coconut & orange chicken recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
