I am totally shocked when people ask me, “What is Sriracha?” Sriracha is America’s #1 condiment! According to the Huy Fong Food Co., Sriracha is made of sun ripened chiles ground into a paste with garlic.
The fight was over by the end of May. The Sriracha plant, 1, the eyes and nasal passages of residents, 0.
I have created an amazing spicy, sweet sauce using a Sriracha, honey, brown sugar base. Since being featured by Emeril Lagassee on Good Morning America, fans have asked that I simplify the recipe for a quick sauce. I have been experimenting with the base ingredients and the result is an intense, flavorful 3 ingredient sauce!!
Here is the full recipe: Parmesan Princess on GMA
Spicy Sweet -The Perfect Sauce!
1/4 cup brown sugar
1/4 cup water
2 tbsp. Honey
2 tbsp. Sriracha
Dissolve brown sugar in water. Stir until smooth.
Mix in other ingredients.
Use sauce as Marinade.
Add additional sauce to browned pork, fish, chicken, etc. To create a saucy layer.
Spicy Sweet Sauce will not disappoint! Try it today!
After hearing the latest Sriracha headlines, “Residents of Irwindale (Sounds totally like Arrendale from Frozen – although opposite problem -is the Southern California city where it is made-Go USA!!) Say The Air Is Too Spicy and Are Fighting to Close Sriracha Plant,” to “America’s Most Popular Condiment” and “Sriracha Shortage Imminent,” I was dying to buy some and try it!!
I love sweet and spicy together! The most flavorful taste combo!
So here it is, the family says the best meal I have ever made.
Honey Sriracha Grilled Chicken
3-4 boneless skinless chicken breasts 2 1/2 to 3 inches thick
1/4 cup honey
1/2 cup Sriracha sauce
Mix 1/2 of the honey and half of the Sriracha in a bowl.
Remove chicken from package and place in a container with an airtight lid.
Brush or spoon to coat raw chicken and marinate.
Refrigerate to marinate 1-9 hours ( I did mine at 8am and pulled it out at 4:30 to grill.)
Heat grill on medium high heat to 350 degrees.
Cook chicken on one side for 12-15 minutes.
Coat with another mixture of honey sriracha.
Flip and cook another 8-10 minutes.
Coat with remaining sauce.
Pineapple Quinoa Salad
1 cup quinoa uncooked
1 1/2 cup water
1 can pineapple chunks, drained
Baby greens salad
Pint of grape tomatoes
2 tbsp. red pepper flakes
Cook quinoa in a saucepan.
Add water bring to a boil.
Simmer for 20 minutes until water is absorbed.
Meanwhile, add lettuce to a serving bowl.
Layer it with tomatoes, quinoa and pineapple.
Sprinkle on red pepper flakes.
Serve together or make your own sides! I think corn on the cob was the only thing missing tonight!