Type what you have

Ingredients

• ✓ sriracha sauce
• soy sauce
• mirin
• sesame seed
• shallot
• garlic
• ginger
• sesame oil
• red pepper flake
• tuna
• avocado

Instructions

1. 1 Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha in a medium bowl; whisk until well combined.
2. 2 Add tuna and avocado; stir gently to coat with marinade.

By mclairethev

Ingredients

• ✓ sriracha sauce
• avocado
• coconut
• salt
• lime juice
• cilantro
• red onion
• red bell pepper
• corn
• black bean
• chicken breast
• salt
• garlic
• honey
• lime juice
• olive oil
• mango
• water
• basmati rice

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
3. 3 Mix mango, olive oil, lime juice, honey, Sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 of the sauce on top; marinate chicken for 10 minutes.
4. 4 Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for corn salsa.
5. 5 Grill chicken until no longer pink in center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Remove from heat.
6. 6 Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.

By middle_angel21

Ingredients

• ✓ sriracha sauce
• ramen noodle
• chicken
• spinach
• asparagus
• carrot
• green onion
• sesame oil
• water

Instructions

1. 1 Crumble ramen noodles into a microwavable to-go container with a lid.
2. 2 Sprinkle half of the season packet over the noodles and discard the rest of the packet.
3. 3 Add chicken, spinach, asparagus, carrots, green onion, sesame oil and Sriracha sauce and put the lid on. Refrigerate until lunchtime.
4. 4 Remove the lid and pour water into the noodle bowl. Microwave on high for 5 minutes. Let stand 3 minutes before digging in.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• roasted red pepper
• tuna
• egg
• garlic hummus
• green onion
• celery
• caper
• seafood seasoning

Instructions

1. 1 Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
2. 2 Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

By spiritedcharm

Ingredients

• ✓ sriracha sauce
• mayonnaise
• red chili paste
• albacore tuna
• cilantro
• thai basil
• red bell pepper
• red onion
• carrot
• green onion
• jalapeno pepper
• sesame oil
• red chili paste
• sesame seed
• sugar
• salt
• black pepper
• lime
• garlic
• salad greens
• cilantro
• thai basil

Instructions

1. 1 Make the spicy mayo: Mix Sriracha, mayonnaise, and sambal together in a small bowl. Refrigerate until needed.
2. 2 Make the lettuce wraps: Empty drained tuna into a large bowl. Break up tuna into large chunks. Add 1/2 cup cilantro, 1/4 cup basil, bell pepper, onion, carrot, 2/3 of the green onions, and jalapeño pepper; gently mix to combine, being careful not to break tuna apart too much.
3. 3 Whisk sesame oil, sambal, sesame seeds, sugar, salt, pepper, lime juice, and garlic together in a small bowl. Pour dressing over tuna mixture and mix carefully.
4. 4 Spoon tuna mixture onto lettuce leaves and drizzle spicy mayo over top. Garnish with remaining green onions, cilantro, and basil.

By Allrecipes Member

Ingredients

• ✓ sriracha sauce
• flour tortilla
• shrimp
• salt
• black pepper
• red pepper flakes
• lime juice
• olive oil
• mango
• red onion
• cilantro
• ranch dressing
• lime wedge

Instructions

1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Ingredients

• ✓ sriracha sauce
• vegetable broth
• quinoa
• purple cabbage
• carrot
• edamame
• green onion
• rice wine vinegar
• vegetable oil
• soy sauce
• ginger
• white sugar
• mustard

Instructions

1. 1 Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
2. 2 Mix cabbage, carrots, edamame, and green onions together in a large bowl.
3. 3 Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

By jodster52

Ingredients

• ✓ sriracha sauce
• lime
• cilantro
• jalapeno pepper
• cucumber
• hoagie roll
• mayonnaise
• portobello mushroom
• black pepper
• salt
• five-spice powder
• garlic powder
• soy sauce
• fish sauce
• white sugar
• water
• rice vinegar
• onion
• jicama
• carrot

Instructions

1. 1 Combine carrots, jicama, and onion in a small bowl.
2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

By Bibi

Ingredients

• ✓ sriracha sauce
• pita bread
• garlic powder
• black pepper
• salt
• olive oil
• orange bell pepper
• yellow onion
• salt
• white vinegar
• dill
• olive oil
• garlic
• cucumber
• greek yogurt
• black pepper
• salt
• oregano
• rosemary
• thyme
• garlic
• lemon
• olive oil
• lemon juice
• bamboo skewer
• chicken breast

Instructions

1. 1 Cut chicken into large cubes. Soak bamboo skewers in water.
2. 2 Whisk lemon juice, olive oil, lemon zest, garlic, thyme, rosemary, oregano, salt, and pepper for marinade together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 20 minutes.
3. 3 Mix yogurt, cucumber, garlic, olive oil, dill, vinegar, and salt for tzatziki together in a small bowl. Place in the refrigerator to marinate the flavors until chicken and vegetables are cooked.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line two baking sheets with foil.
5. 5 Toss onion, bell pepper, olive oil, salt, black pepper, and garlic powder for veggies together in a large bowl. Pour onto one of the prepared baking sheets.
6. 6 Remove chicken from the marinade and shake off excess. Skewer chicken and place on the remaining baking sheet. Discard the remaining marinade.
7. 7 Place chicken in the preheated oven on the middle rack, and veggies on the bottom rack. Bake for 15 minutes. Remove veggies. Turn on the broiler and broil chicken until browned, about 2 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C).
8. 8 Remove chicken from the oven. Pull off skewers and place in pitas. Top with cooked veggies, tzatziki, and Sriracha.

By jennelleikam

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
• 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
• sour cream
• mayonnaise
• lime juice
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, lime juice, garlic powder, and Sriracha together in a bowl until smooth.

By Kaylee Flores

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
• 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
• cooking spray
• russet potato
• taco seasoning mix
• bamboo skewer
• sea salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Slice each potato into long spirals using a spiralizer fitted with the straight-flat blade. Cut each spiral into 3 shorter pieces.
3. 3 Thread a skewer through the middle of each potato spiral. Gently push down to fan out spiral.
4. 4 Set skewers on the prepared baking sheet; spray generously with cooking spray. Sprinkle taco seasoning on top.
5. 5 Roast in the preheated oven until browned and crisp, 17 to 18 minutes. Season with sriracha sauce and sea salt.

By lutzflcat

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

Ingredients

• ✓ sriracha sauce
• egg
• peanut butter
• ginger
• garlic
• seasoning sauce

Instructions

1. 1 Whisk eggs, peanut butter, ginger, garlic, seasoning sauce, and sriracha sauce together in a small bowl.
2. 2 Heat a nonstick skillet over medium heat. Pour in egg mixture; cook and stir until scrambled and firm, about 5 minutes.

By Sue Forster

Ingredients

• ✓ sriracha sauce
• cauliflower
• olive oil
• hoisin sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

By Seema

Ingredients

• ✓ sriracha sauce
• egg
• half-and-half
• salt
• black pepper
• butter

Instructions

1. 1 Beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
2. 2 Melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. Cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.

By LaShondaRN

Ingredients

• ✓ sriracha sauce
• chicken thigh
• corn flake crumb
• teriyaki sauce
• paprika
• rice vinegar
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
2. 2 Place corn flake crumbs in a bowl.
3. 3 Mix teriyaki sauce, Sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
4. 4 Place chicken thighs in the bowl with sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
5. 5 Place 1 thigh into the bowl with corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto thigh using the back of the spoon, pressing thigh down into crumbs to coat underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
6. 6 Bake in the preheated oven for 30 to 40 minutes depending on the size of thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near bone should read 165 degrees F (74 degrees C).
7. 7 Let thighs rest on the baking rack for at least 15 minutes before serving.

By Doug in Manhattan

Ingredients

• ✓ sriracha sauce
• mayonnaise
• bay scallop
• salt
• black pepper
• bacon
• olive oil cooking spray

Instructions

1. 1 Mix together mayonnaise and Sriracha in a small bowl until well combined. Refrigerate until ready to serve.
2. 2 Preheat the air fryer to 390 degrees F (200 degrees C).
3. 3 Spread scallops out onto a plate or cutting board and blot dry with a paper towel. Season with salt and pepper. Wrap each scallop with 1/3 slice of bacon and secure with a toothpick.
4. 4 Spray the air fryer basket with cooking spray. Place bacon-wrapped scallops in the basket in a single layer; split into 2 batches if necessary.
5. 5 Cook in the preheated air fryer for 7 minutes. Check for doneness; scallops should be opaque and bacon should be crispy. Cook 1 to 2 minutes longer, if necessary, checking every minute. Remove scallops carefully with tongs and place on a paper towel-lined plate to absorb excess oil from bacon. Serve with Sriracha mayo.

By fabeveryday

Ingredients

• ✓ sriracha sauce
• acorn squash
• butter
• honey
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the squash in half vertically, and scoop out the seeds in the middle. Cut each half into 4 wedges and place wedges on the prepared baking sheet.
3. 3 Melt butter in a small saucepan over medium-low heat. Whisk in Sriracha sauce and honey; keep warm.
4. 4 Brush squash with olive oil and sprinkle with salt and pepper. Place wedges on their side and roast for 20 minutes; flip wedges over and roast until squash is soft and edges are caramelized, about 15 minutes more.
5. 5 Place wedges on a serving platter and drizzle with Sriracha butter.

By France Cevallos

Ingredients

• ✓ sriracha sauce
• delicata squash
• vegetable broth
• salt
• lime
• sugar
• sesame oil
• fish sauce

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• ✓ sriracha sauce
• mayonnaise
• sweet chili sauce
• all-purpose flour
• panko bread crumb
• shrimp
• lettuce
• green onion

Instructions

1. 1 Set an air fryer for 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired.
3. 3 Place flour on a plate. Place panko on a separate plate.
4. 4 Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet.
5. 5 Place shrimp in the air fryer basket without overcrowding.
6. 6 Cook for 12 minutes. Repeat with remaining shrimp.
7. 7 Serve in lettuce wraps garnished with green onions.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• oyster
• butter
• garlic
• green onion
• cilantro
• lime juice
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place oysters in a baking pan, flat-side up.
2. 2 Stir butter, sriracha sauce, garlic, green onions, cilantro, and lime juice together in a bowl.
3. 3 Bake oysters in the preheated oven until they open slightly, about 10 minutes.
4. 4 Remove the top shell of the oysters using a towel and an oyster knife, being careful not to spill the liquor. Gently cut the muscles that attach the oysters to the shell.
5. 5 Divide the butter mixture among the oysters, placing a dollop on each. Sprinkle Parmesan cheese on top.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Broil oysters in the preheated oven until butter melts and Parmesan cheese is golden brown, about 5 minutes.

By RFalgout

Ingredients

• ✓ sriracha sauce
• chicken breast
• chicken broth
• cream cheese
• ranch dressing
• chile-garlic sauce
• cheddar cheese
• green onion

Instructions

1. 1 Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
3. 3 Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.

By bdweld

Ingredients

• ✓ sriracha sauce
• mayonnaise
• mustard powder
• worcestershire sauce
• steak sauce
• half-and-half
• lemon juice
• salt

Instructions

1. 1 Whisk mayonnaise, dry mustard, Worcestershire sauce, steak sauce, half-and-half, lemon juice, sriracha, and salt together in a bowl until smooth and creamy. Refrigerate for at least 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• habanero pepper
• garlic
• salt
• egg
• chicken breast
• rice flour
• vegetable oil

Instructions

1. 1 Combine habanero peppers, garlic, and salt in a mortar and pestle; mash into a fine paste. Whisk in Sriracha and egg to combine; set aside.
2. 2 Remove tenderloins from breasts; slice each remaining breast in half lengthwise, cutting at a 45-degree angle to create two relatively equal strips.
3. 3 Place all 6 chicken strips on a plate; generously dust all sides with rice flour until completely covered.
4. 4 Pour habanero mixture over chicken strips using tongs to make sure each chicken strip is evenly coated and that there are no dry spots. Wrap the plate in plastic wrap; marinate in the refrigerator 2 to 12 hours.
5. 5 Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in centers, about 3 minutes per side. Serve immediately.

By John Mitzewich

Ingredients

• ✓ sriracha sauce
• cooking spray
• apricot preserves
• worcestershire sauce
• butter
• cornish game hen
• grapeseed oil
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

Ingredients

• ✓ sriracha sauce
• garlic
• paprika
• salt
• mayonnaise
• ketchup
• vegetable oil
• luncheon meat

Instructions

1. 1 Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry.
3. 3 Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.

By The Gruntled Gourmand