Sriracha is a funny, inexplicable obsession. It burns as you eat it, but you keep adding more, hoping for a taste of the slight hint of sweetness. As you add more to your food, your eyes well up, your nose starts twitching, and sometimes, you just cry. But it’s a joyful cry, I promise you that.
Amanda and I took adding Sriracha on our food to a whole new level last week when we made an entire meal centered around it. It burned so good. I found all three of these recipes on pinterest, but, as always, altered them to our personal nutritional standards and likings.
Sriracha Panko Encrusted Chicken Tenders
- 1 lb. chicken tenderloins
- 1/3 cup Sriracha
- 1 tbsp. white balsamic vinegar
- 1 inch peeled and grated ginger
- 1 clove of garlic, minced
- 2 large egg whites
- 1.5 cups panko crumbs
- In a large ziploc bag, combine the Sriracha, rice vinegar, minced garlic and grated ginger. Place chicken tenderloins in bag and shake to saturate. Let marinade in the refrigerator for at least 1 hour.
- Preheat oven to 425*. Set up a dredging station with bowls. Fill the first with egg whites and the second with panko crumbs. Taking one chicken strip from the marinade at a time, dip in egg white, then roll into panko crumbs until coated.Place the breaded strip on a clean plate and continue with the rest of the chicken.
- Once all of the strips are breaded, place them on a baking sheet lined with foil and bake for 15 minutes at 400 degrees. After 15 minutes, turn the oven on to broil and broil for about 5 minutes until golden brown.
Baked Sweet Potato Fries with Sriracha Dipping Sauce
- 2 large sweet potatoes, cut into strips
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1 tsp. fresh ground black pepper
- 1 (5.3 oz.) container plain, fat-free Greek yogurt
- 1 garlic clove, minced
- 1 tbsp. freshly squeezed lime juice
- 2 tsp. Sriracha
- salt & pepper to taste
- Preheat oven to 425 degrees. Place sweet potatoes in a single layer on a baking sheet. Combine cumin, chili powder, salt and pepper in a small bowl. Toss spice mixture on potatoes. Bake for 10 minutes. Turn potatoes with a spatula and bake an additional 10 minutes.
- While potatoes are cooking, make dipping sauce. Whisk together Greek yogurt, garlic, lime juice, and Sriracha in a small bowl. Add salt and pepper to taste.
- Remove potatoes from oven and serve with Sriracha dipping sauce.
Brussels Sprouts with Sriracha, Honey, and Lime
- 1 lb. Brussels sprouts
- 2 tbsp. olive oil
- 1 tbsp. Sriracha
- 3 tbsp. honey
- 2 tbsp. lime juice
- salt & pepper, to taste
- Cut each Brussels sprout in half. Heat olive oil in a large skillet over medium-high heat. Pan fry until golden brown.
- Meanwhile, in a small bowl, whisk together Sriracha, honey, and lime juice. Remove Brussels sprouts and add to a bowl. Toss with Sriracha mixture.
This dinner was awesome. Despite having Sriracha in all of it, it wasn’t as spicy as we expected. Our favorite part was definitely the dipping sauce – we put it on everything. I’ll definitely make it again to use on other vegetables or fish.
I’m proud to say that after having my first bottle of Sriracha for only a week, it’s half gone. Crazy, right?
What is your favorite condiment? What’s your favorite way to incorporate it into a meal? What’s the strangest way you use it?