Type what you have

Ingredients

• ✓ sriracha sauce
• cabbage
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cabbage vertically through the core into 4 wedges. Whisk Thai sweet chili sauce and Sriracha together in a bowl.
3. 3 Place cabbage wedges on the prepared baking sheet and brush 1/2 of the chili-Sriracha sauce over the top of each wedge.
4. 4 Bake in the preheated oven for 10 minutes. Heat the oven's broiler to high. Brush remaining sauce over the cabbage wedges. Broil for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• soy sauce
• garlic
• cilantro

Instructions

1. 1 Whisk together soy sauce, Sriracha, garlic, and cilantro.

By kwb

Ingredients

• ✓ sriracha sauce
• honey
• water
• asparagus

Instructions

1. 1 Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
3. 3 Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• honey
• barbecue sauce
• soy sauce

Instructions

1. 1 Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.

By Christopher Webb

Ingredients

• ✓ sriracha sauce
• water
• ham
• honey

Instructions

1. 1 Add water to the pot of a multi-functional pressure cooker (such as an Instant Pot®) and place ham on top of water. Whisk honey and sriracha together in a bowl and pour over ham. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 to 40 minutes. Transfer ham to a plate and let rest 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• halloumi cheese
• olive oil
• garlic powder
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix Sriracha, olive oil, garlic powder, and black pepper in a shallow bowl. Dip each halloumi cheese slice into Sriracha mixture and let rest 5 minutes.
3. 3 Place each halloumi slice on the hot grill and cook for 3 minutes. Carefully flip slices and cook an additional 3 minutes. Serve immediately.

By Yoly

Ingredients

• ✓ sriracha sauce
• sweet chili sauce
• garlic
• olive oil
• cauliflower

Instructions

1. 1 Mix sweet chili sauce, Sriracha, and minced garlic together in a small bowl.
2. 2 Heat oil in a skillet over medium-high. Add cauliflower and sauce; cook for 5 minutes. Reduce heat to low, cover, and simmer until tender, about 5 minutes more.

By LenaCornbread

Ingredients

• ✓ sriracha sauce
• honey
• lime juice
• soy sauce
• garlic
• shrimp
• green onion

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Whisk Sriracha, honey, lime juice, soy sauce, and garlic together in a large bowl. Stir in shrimp until well coated.
3. 3 Place shrimp in the air fryer basket with tongs; cook for 3 minutes. Transfer shrimp back to the sauce and stir. Place shrimp back in the basket and cook for 3 minutes more. Garnish with chopped green onions.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• hoisin sauce
• stir-fry vegetable
• salmon fillet
• oil

Instructions

1. 1 Combine hoisin and Sriracha in a small bowl; mix well with a fork.
2. 2 Place a steamer in water in a stir-fry wok; bring water to a boil.
3. 3 Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
4. 4 Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

By L'amore il Cibo

Ingredients

• ✓ sriracha sauce
• mayonnaise
• ketchup
• luncheon meat

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together mayonnaise, Sriracha, and ketchup in a small bowl. Set dipping sauce aside.
3. 3 Place luncheon meat fries into the air fryer basket without overcrowding. Work in batches if needed.
4. 4 Cook in the preheated air fryer for 6 minutes. Flip fries using tongs and continue cooking to desired crispness, about 4 minutes more. Transfer to a paper towel-lined plate to remove excess oil. Serve with dipping sauce.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• honey
• garlic
• salt
• water
• baby carrot

Instructions

1. 1 Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
2. 2 Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
4. 4 Turn on Instant Pot again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• chicken breast
• habanero pepper
• butter
• paprika
• black pepper

Instructions

1. 1 Combine chicken, sriracha sauce, habanero peppers, butter, paprika, and black pepper together in a resealable container. Marinate in the refrigerator, 4 to 5 hours.
2. 2 Preheat grill for high heat and lightly oil the grate. Lay a sheet of aluminum foil over the grill and cut slits into it.
3. 3 Place the marinated chicken on the aluminum-foil lined grill. Cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By David Vincent

Ingredients

• ✓ sriracha sauce
• cocktail wiener
• sweet chile sauce
• chicken broth
• cilantro

Instructions

1. 1 Combine cocktail wieners, sweet chile sauce, sriracha, and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Garnish with cilantro and serve immediately, or switch to the Keep Warm setting.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• butter
• maple syrup
• soy sauce

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add maple syrup, sriracha, and soy sauce; whisk together until blended. Simmer until flavors combine, about 10 minutes.

By Cooking Ginger

Ingredients

• ✓ sriracha sauce
• honey
• chicken breast
• pizza crust
• ranch dressing
• colby-jack cheese

Instructions

1. 1 Preheat a countertop induction oven to medium and select the Grill function.
2. 2 Mix honey and Sriracha together in a bowl.
3. 3 Place chicken onto the preheated grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture.
4. 4 Unroll pizza crust flat onto the grill pan. Spread ranch dressing on pizza crust and sprinkle marinated chicken over top. Sprinkle with Colby-Jack cheese.
5. 5 Place pizza in the oven, press Auto Cook, and select the Frozen Pizza setting for a 12-inch pizza. Cook until the timer goes off, about 13 minutes.
6. 6 Remove from the oven and cut into slices.

By duboo

Ingredients

• ✓ sriracha sauce
• panko bread crumb
• water chestnut
• carrot
• cilantro
• egg
• ground chicken

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rack and set it in a shallow baking pan.
2. 2 In a large bowl, combine panko crumbs, sriracha, water chestnuts, carrot, cilantro, and egg. Add ground chicken; mix lightly but thoroughly.
3. 3 Shape into 25 1-inch balls. Place on the prepared rack.
4. 4 Bake in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By bdweld

Ingredients

• ✓ sriracha sauce
• chicken wing
• salt
• water
• balsamic vinegar
• sweet chili sauce
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place wings on the baking sheet and sprinkle with 1/2 teaspoon salt.
2. 2 Bake in the preheated oven for 15 minutes. Using tongs, flip the wings over and sprinkle remaining salt over the top. Bake for 15 minutes more.
3. 3 Meanwhile, bring water, vinegar, sweet chili sauce, and Sriracha to a boil in a medium saucepan. Reduce heat and simmer until sauce thickens, about 5 minutes.
4. 4 Transfer wings to a large bowl and pour sauce over the top. Toss to coat.
5. 5 Set an oven rack about 6 inches from the heat source and turn broiler on high. Place a wire cooling rack on the baking sheet and arrange wings on top.
6. 6 Broil wings for until crispy, about 5 minutes. Garnish with chopped green onion.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• chicken wing drumette
• salt
• garlic powder
• butter
• honey
• rice vinegar

Instructions

1. 1 Preheat an air fryer to 360 degrees F (182 degrees C).
2. 2 Place chicken wings in a bowl and sprinkle with salt and garlic powder, tossing to coat.
3. 3 Place wings in the air fryer basket. Set timer for 25 minutes and cook wings, shaking basket every 7 to 8 minutes. When timer ends, turn air fryer off and let wings stand in the basket for 5 minutes more.
4. 4 Meanwhile, melt butter in a small saucepan over medium heat. Whisk honey, rice vinegar, and sriracha sauce into butter and bring to a boil. Reduce heat and simmer sauce over medium-low heat for 8 to 10 minutes, whisking occasionally. Turn off heat and set aside; sauce will thicken as it cools.
5. 5 Toss cooked wings and sauce together in a bowl. Reserve extra sauce to serve alongside wings.

By France Cevallos

Ingredients

• ✓ sriracha sauce
• brown sugar
• worcestershire sauce
• soy sauce
• lemon juice
• garlic
• black pepper
• pork chop

Instructions

1. 1 Combine brown sugar, Worcestershire sauce, soy sauce, lemon juice, garlic, pepper and Sriracha sauce in a small bowl.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 2 minutes.
3. 3 Place pork chops in a 6-inch silicone cake pan and pour 1/2 of the brown sugar-soy sauce on top. Transfer the silicone pan to the air fryer basket.
4. 4 Cook in the preheated air fryer for 9 minutes. Turn pork chops and cook for another 9 minutes. Pour remaining sauce on top of pork chops and serve immediately.

By thedailygourmet

Ingredients

• ✓ sriracha sauce
• ube
• olive oil
• salt
• sour cream

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C).
2. 2 Place yam fries into a bowl. Add olive oil and Sriracha-flavored salt; toss to coat evenly. Pour into the air fryer basket.
3. 3 Cook in the preheated air fryer for 16 minutes. Increase the heat to 400 degrees F (200 degrees C). Shake the basket and cook for 5 minutes more.
4. 4 Meanwhile, mix sour cream and Sriracha sauce in a bowl. Serve alongside yam fries.

By Buckwheat Queen

Ingredients

• ✓ sriracha sauce
• beer
• all-purpose flour
• salt
• black pepper
• green bean
• ranch dressing
• horseradish

Instructions

1. 1 Mix beer, flour, salt, and pepper together in a bowl. Coat beans with batter in small batches and shake off excess.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturers' instructions.
3. 3 Line the bottom of the air fryer basket with parchment paper. Place battered beans into the prepared basket in a single layer.
4. 4 Cook in the preheated air fryer until golden brown and crispy on the outside, 8 to 10 minutes. Repeat to cook remaining batches if necessary.
5. 5 While the beans are cooking, mix ranch dressing, Sriracha, and horseradish together in a bowl.
6. 6 Serve green beans with dipping sauce.

By bdweld

Ingredients

• ✓ sriracha sauce
• panko bread crumb
• bread crumb
• coconut
• cayenne pepper
• thyme
• egg
• chicken thigh

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a wire rack on a rimmed baking sheet.
2. 2 Place panko bread crumbs, seasoned bread crumbs, coconut, cayenne pepper, and thyme in the bowl of a food processor. Pulse until coconut resembles size of bread crumbs. Transfer to a flat bowl or dish.
3. 3 Whisk egg and sriracha sauce together in a separate bowl.
4. 4 Dip chicken pieces in crumb mixture. Coat all sides with egg mixture. Roll again in crumb mixture and place on the prepared rack. Repeat for all chicken pieces.
5. 5 Bake in the preheated oven until browned and crisp, about 20 minutes.

By Sarai Gould

Ingredients

• ✓ sriracha sauce
• olive oil
• lemon
• cumin
• garlic powder
• montreal steak seasoning
• coriander
• cauliflower
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
3. 3 Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.

By The Gruntled Gourmand

Ingredients

• ✓ sriracha sauce
• butter
• garlic salt
• white pepper
• lime
• salmon fillet
• mango chutney
• cilantro

Instructions

1. 1 Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
2. 2 Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
3. 3 Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
4. 4 Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
5. 5 Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
6. 6 Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.

By Bibi

Ingredients

• ✓ sriracha sauce
• mayonnaise
• sweet chili sauce
• salmon fillet
• cooking spray
• green onion

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Prepare sauce by whisking mayonnaise, chili sauce, and Sriracha together in a small bowl until well blended.
3. 3 Spread 1 tablespoon sauce over the top of each salmon fillet. Reserve remaining sauce for serving.
4. 4 Lightly coat the air fryer basket with cooking spray. Place fillets in the air fryer basket with the sauce facing up.
5. 5 Air-fry until salmon flakes easily with a fork, about 10 minutes.
6. 6 To serve, drizzle salmon with extra sauce and sprinkle green onion over top.

By Nicole McLaughlin

Ingredients

• ✓ sriracha sauce
• shrimp
• cornstarch
• water
• soy sauce
• honey
• garlic
• vegetable oil
• green onion

Instructions

1. 1 Pour 1 cup water into a multi-functional pressure cooked and place a steamer basket inside. Place frozen shrimp in the steamer basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
2. 2 Meanwhile, make the sauce by whisking cornstarch and cold water together until smooth. Add soy sauce, honey, garlic, oil, and Sriracha sauce. Whisk again.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Remove the steamer basket and set shrimp aside. Drain water from the pot.
4. 4 Select Saute function. Pour sauce into the pot and cook until thickened, about 2 minutes. Cancel Saute function. Stir in shrimp until evenly coated. Transfer to serving plates and garnish with green onions.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• mayonnaise
• sweet chili sauce
• flour
• chicken breast tenderloin
• panko bread crumb
• green onion

Instructions

1. 1 Whisk together mayonnaise, sweet chili sauce, and Sriracha in a large bowl until sauce is well combined. Reserve 3/4 cup sauce and set aside.
2. 2 Place flour into a large resealable plastic bag. Add chicken; seal the bag and shake to coat. Transfer coated chicken pieces to sauce in the large bowl and stir to combine.
3. 3 Place panko bread crumbs in another large resealable plastic bag. Working in batches, drop chicken pieces into bread crumbs, seal, and shake to coat.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C).
5. 5 Place as many chicken pieces into the air fryer basket without overcrowding.
6. 6 Cook in the preheated air fryer for 10 minutes. Flip chicken and cook for 5 more minutes. Repeat with remaining chicken.
7. 7 Transfer fried chicken to another large bowl and pour reserved sauce over the top. Sprinkle with green onions and toss to coat. Serve hot.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• vegetarian teriyaki sauce
• green onion
• sherry
• garlic
• ginger paste
• cornstarch
• firm tofu
• olive oil

Instructions

1. 1 Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
2. 2 Place cornstarch in a 1-gallon zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all tofu is coated.
3. 3 Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
4. 4 Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return tofu to the skillet and toss to combine.
5. 5 Transfer the tofu to serving plates and spoon sauce on top just before serving.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• all-purpose flour
• egg
• ranch dressing mix
• chicken breast
• vegetable oil
• mayonnaise
• potato roll
• dill pickle

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place 1/2 cup flour in a small bowl.
3. 3 Beat egg in a shallow bowl with a fork.
4. 4 Place 1 cup flour in a bowl; mix in ranch dressing.
5. 5 Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
6. 6 Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
7. 7 Bake chicken in the preheated oven until juices run clear, about 10 minutes.
8. 8 Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

By Olivia D'Angelo

Ingredients

• ✓ sriracha sauce
• navel orange
• honey
• olive oil
• thyme
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
3. 3 Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
4. 4 Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

By lutzflcat