Type what you have

Ingredients

• ✓ sriracha sauce
• mayonnaise
• lemon juice
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mayonnaise, Sriracha, lemon juice, and black pepper together in a bowl until well combined. Serve immediately or keep refrigerated.

By Spice Is Nice

Ingredients

• ✓ sriracha sauce
• chow mein noodle
• butter
• garlic
• red thai chili pepper
• white miso paste
• milk
• heavy cream
• everything bagel seasoning

Instructions

1. 1 Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat according to package directions until cooked through but still firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 Meanwhile, melt butter in a large skillet and add minced garlic and 1 whole chili pepper. Stir until fragrant, 1 to 2 minutes. Meanwhile, finely chop remaining chili pepper with a sharp knife and add to the butter. Add miso paste and stir to break down paste. Add milk, cream, and Sriracha. Cook and stir until sauce thickens, 3 to 5 minutes. Retrieve whole chili pepper, discard.
3. 3 Combine cooked noodles with sauce, stirring to coat. Divide amongst 6 serving dishes, and top with everything seasoning blend.

By thedailygourmet

Ingredients

• ✓ sriracha sauce
• edamame
• water
• sesame oil
• garlic
• soy sauce

Instructions

1. 1 Combine edamame and water in 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 0 minutes. Allow 10 minutes for pressure to build.
2. 2 Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• firm tofu
• sesame oil
• mayonnaise
• sweet chili sauce
• panko bread crumb
• green onion

Instructions

1. 1 Place tofu onto a plate lined with several paper towels. Cover tofu with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes. Drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
2. 2 Place cubed tofu into a large bowl and drizzle with sesame oil. Gently stir and let sit for 20 minutes.
3. 3 Meanwhile, make bang bang sauce by whisking together mayonnaise, sweet chili sauce, and Sriracha sauce in a medium bowl until smooth. Place bread crumbs in a separate bowl.
4. 4 Preheat the air fryer to 400 degrees F (200 degrees C).
5. 5 Mix tofu with 1/2 cup bang bang sauce until evenly combined. Coat tofu in bread crumbs and place in the air fryer basket, making sure tofu pieces do not overlap. Depending on the size of your air fryer, you may need to do this in batches.
6. 6 Cook in the preheated air fryer for 5 minutes. Shake and cook for 3 minutes more. Garnish with green onion and serve with remaining bang bang sauce.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• edamame
• sesame oil
• apple cider vinegar
• oyster sauce
• sesame seed
• red pepper flakes

Instructions

1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Ingredients

• ✓ sriracha sauce
• imitation crabmeat
• mayonnaise
• rice paper wrapper
• carrot
• green onion
• avocado
• cucumber

Instructions

1. 1 Shred crabmeat using 2 forks or a food processor.
2. 2 Combine crabmeat, mayonnaise, and Sriracha sauce in a small bowl.
3. 3 Add 2 inches hot water to a shallow bowl. Dip 1 rice paper wrapper into water to soften, about 3 seconds; transfer to a wooden cutting board or a clean, moist dish towel. Layer 1/4 each carrot, green onion, avocado, cucumber, and crabmeat mixture on bottom third of rice paper.
4. 4 Pull bottom of rice paper over filling; fold sides of wrapper in, using your fingers to prevent filling from spilling out sides. Continue rolling tightly to enclose filling. Place roll seam-side down on a plate. Repeat with remaining rice papers, carrot, green onion, avocado, cucumber, and crabmeat mixture.

By Christy Blaker

Ingredients

• ✓ sriracha sauce
• water
• beef-flavored ramen noodle
• shiitake mushroom
• edamame
• soy sauce
• beef top sirloin
• cilantro

Instructions

1. 1 Bring water to a boil in a large saucepan. Add ramen noodles and seasoning packet; cook and stir for 1 minute. Add mushrooms, edamame, soy sauce, and Sriracha; cook for 1 more minute.
2. 2 Add sirloin and cook until firm and reddish-pink and juicy in the center, 1 to 2 minutes. An instant-read thermometer inserted into meat should read 130 degrees F (54 degrees C) for medium-rare.
3. 3 Ladle soup into bowls. Garnish with cilantro and more Sriracha if desired.

By Juliana Hale

Ingredients

• ✓ sriracha sauce
• soy sauce
• pineapple juice
• brown sugar
• sesame oil
• garlic powder
• shrimp
• skewer

Instructions

1. 1 Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
2. 2 Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
3. 3 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
4. 4 Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• popcorn
• chow mein noodle
• peanut
• butter
• soy sauce
• lime juice
• sesame oil
• ginger

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a large baking sheet with aluminum foil or parchment paper.
2. 2 Combine popcorn, chow mein noodles, and peanuts in a large bowl.
3. 3 Whisk butter, soy sauce, lime juice, sesame oil, Sriracha, and ginger together in a small bowl. Drizzle the butter mixture over the popcorn, tossing to evenly coat. Distribute evenly on the prepared baking sheet.
4. 4 Bake in the preheated oven for 30 minutes, stirring halfway through. Remove baking sheet from oven. Set aside to cool before storing in an airtight container.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• water
• short-grain white rice
• rice vinegar
• white sugar
• yellowtail flounder
• mayonnaise
• nori
• cucumber
• flying fish roe

Instructions

1. 1 Rinse rice under cold running water until it runs clear.
2. 2 Bring water and rice to a boil in a large saucepan. Reduce heat to a simmer; simmer for 10 minutes. Turn off heat, let rice sit without opening the lid for 20 minutes; the remaining steam continues to cook the rice.
3. 3 Stir rice wine vinegar and sugar together in a small bowl until sugar mostly dissolved; stir into rice. Cool rice, 15 to 20 minutes.
4. 4 Chop yellowtail into 1/4-inch cubes; add to a bowl. Stir in mayonnaise and Sriracha; set aside. Cover a bamboo sushi rolling mat with plastic wrap; set aside.
5. 5 Lay 1 nori sheet on a work surface, shiny-side down. Place 1/4 rice on nori, spread evenly from edge to edge, about 1/4-inch thick. Flip nori onto the prepared plastic-covered mat. Place 1/4 each yellowtail mixture and cucumber in a line along one short edge.
6. 6 Roll rice and nori sheet around filling, using the bamboo mat to help. Press roll tightly to form a uniform log. Spread 1/2 tablespoon tobiko in a long thin line across top of roll. Press roll with bamboo mat. Repeat with remaining nori sheets, rice, yellowtail mixture, cucumber, and tobiko.
7. 7 Cover rolls with plastic wrap; press again with bamboo mat. Slice each roll into 8 pieces using a very sharp, wet, clean knife. Remove plastic wrap before serving.

By rentachik

Ingredients

• ✓ sriracha sauce
• egg
• mayonnaise
• sesame oil
• soy sauce
• mustard
• ginger root
• rice vinegar
• sesame seed
• green onion

Instructions

1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• udon noodle
• honey
• soy sauce
• rice vinegar
• bacon
• kimchi
• garlic
• sesame oil
• scallion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 3 to 5 minutes. Drain.
2. 2 Meanwhile, mix honey, soy sauce, Sriracha, and rice vinegar together in a bowl.
3. 3 Cook bacon in a large pan over high heat until fat is rendered but bacon is not yet crispy, 2 to 3 minutes. Add kimchi and garlic; cook for 1 minute. Add honey-soy sauce mixture, udon noodles, and sesame oil; stir well. Remove from the heat and transfer to a plate. Top with scallions.

By chpmnk42

Ingredients

• ✓ sriracha sauce
• ground beef
• green onion
• hoisin sauce
• sesame oil
• garlic powder
• red pepper flakes
• ginger
• salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty.
3. 3 Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.

By Occasional Cooker

Ingredients

• ✓ sriracha sauce
• chicken thigh
• fish sauce
• lime juice
• sherry
• brown sugar
• sweet chili sauce
• garlic
• sesame oil
• lemongrass paste

Instructions

1. 1 Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
3. 3 Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• water
• quinoa
• salt
• olive oil
• bell pepper
• green onion
• garlic
• egg
• soy sauce

Instructions

1. 1 Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
2. 2 Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.

By Swest

Ingredients

• ✓ sriracha sauce
• ramen noodle
• water
• sesame oil
• ginger root
• garlic
• hoisin sauce
• red pepper flakes
• sesame seed
• black sesame seed

Instructions

1. 1 Add water minus 2 tablespoons to a saute pan and bring to a boil over medium-high heat. Cook ramen in the boiling water until softened, about 3 minutes.
2. 2 Keep water at a simmer, using tongs to carefully flip noodles over. Noodles should be soft and come apart fairly easily.
3. 3 Once water has nearly evaporated, add sesame oil, ginger, and garlic. Cook until fragrant, about 1 minute. Add reserved 2 tablespoons water, Sriracha, and hoisin sauce; mix well with noodles. Serve immediately topped with red pepper flakes, toasted sesame seeds, and black sesame seeds.

By thedailygourmet

Ingredients

• ✓ sriracha sauce
• olive oil
• garlic
• yellow squash
• zucchini
• firm tofu
• brown sugar
• soy sauce
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet or wok over medium-high heat. Cook and stir garlic in hot oil until just fragrant, about 30 seconds. Add squash and zucchini, cook and stir until vegetables soften, about 7 minutes. Transfer squash mixture to a bowl.
2. 2 Place skillet back over medium-high heat, place tofu pieces in the skillet, and top with brown sugar and soy sauce. Cook and stir until each side of tofu is golden brown, 3 to 5 minutes.
3. 3 Return squash mixture to the skillet; cook and stir until heated through, about 3 minutes. Stir in Sriracha sauce and season with salt and black pepper.

By malevolentglitter

Ingredients

• ✓ sriracha sauce
• corn
• pea
• water
• egg
• butter
• bacon
• peanut oil
• jasmine rice
• soy sauce
• fish sauce

Instructions

1. 1 Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
2. 2 Whisk 1 tablespoon water and 1 egg together in a small bowl.
3. 3 Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
4. 4 Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
5. 5 Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
6. 6 Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ sriracha sauce
• flank steak
• soy sauce
• green onion
• white sugar
• cayenne pepper
• garlic
• sesame seed
• sesame oil
• cayenne pepper
• black pepper

Instructions

1. 1 Place flank steak slices in a shallow dish.
2. 2 Mix soy sauce, sriracha sauce, green onion, sugar, whole dried peppers, garlic, sesame seeds, sesame oil, ground cayenne, and black pepper together in a bowl. Pour over steak. Cover with plastic wrap and refrigerate to marinate, at least 1 hour but preferably overnight.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Remove steak slices from marinade and grill on preheated grill until slightly charred and cooked through, 1 to 2 minutes per side.
5. 5 Simmer marinade in a wok or skillet over medium heat until thick and the consistency of gravy; pour over grilled steak.

By Joel Sticha

Ingredients

• ✓ sriracha sauce
• imitation crabmeat
• avocado
• bread crumb
• water
• instant rice
• cream cheese
• soy sauce
• garlic salt
• black pepper
• canola oil
• mayonnaise

Instructions

1. 1 Toss together crabmeat and avocado in a medium bowl for the filling and place in the refrigerator to chill until needed. Place bread crumbs in a shallow bowl and set aside.
2. 2 Bring water to a boil over high heat. Add rice; stir, cover, and remove from heat. Let sit until water is absorbed, about 5 minutes, then fluff with a fork.
3. 3 When rice is set and still hot, blend in cream cheese, soy sauce, garlic salt, and pepper until cream cheese is fully incorporated and no chunks remain.
4. 4 Scoop out a golf ball-sized handful of rice mixture and flatten it into a patty. Add about a heaping teaspoon avocado-crab filling into the center. Cup your hand and shape rice around filling. Roll between your hands to seal and get a good round shape; patch any holes with more rice if needed. Roll in bread crumbs until well coated. Repeat with remaining rice mixture and filling.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Cook 1 to 2 rice balls at a time in hot oil. If not fully submerged, let each side of rice ball fry until golden brown, about 30 seconds per side. Remove to a paper towel-lined plate to drain. Repeat with remaining rice balls.
7. 7 Combine mayonnaise and Sriracha in a small bowl. Serve with rice balls for dipping.

By Phat-N-Sassy78

Ingredients

• ✓ sriracha sauce
• salmon fillet
• honey
• garlic
• soy sauce
• rice vinegar
• sesame oil
• ginger paste
• sugar snap pea
• mushroom
• sweet chili sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet of aluminum foil on a flat work area.
2. 2 Set salmon filet in the middle of the foil. Whisk honey, garlic, soy sauce, rice vinegar, sriracha sauce, sesame oil, and ginger paste together in a small bowl. Pour mixture over salmon.
3. 3 Mix together snap peas, mushrooms, and sweet chili sauce in a separate bowl. Scatter the veggies around the salmon. Fold foil over to create a sealed packet.
4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 25 minutes. Carefully unseal the packet to expose the salmon, and broil on low until glaze is browned, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• vegetable oil
• onion
• red curry paste
• ginger
• garlic
• sweet potato
• carrot
• kosher salt
• black pepper
• vegetable broth
• coconut milk

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and sauté until soft and translucent, 3 to 4 minutes. Add curry paste, Sriracha sauce, ginger, and garlic; sauté until fragrant, 3 to 4 minutes. Stir in sweet potatoes and carrots; season with kosher salt and pepper.
2. 2 Add vegetable broth and bring to a boil. Reduce the heat to low and simmer until vegetables are fork tender, 20 to 25 minutes. Turn off the heat and purée with an immersion blender until soup is smooth. Stir in coconut milk and adjust seasoning, if necessary.

By Nan

Ingredients

• ✓ sriracha sauce
• soba noodle
• carrot
• mango
• purple cabbage
• cilantro
• mint
• thai basil
• lime
• sesame oil
• tamari
• green onion

Instructions

1. 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
2. 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
3. 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ sriracha sauce
• soy sauce
• fish sauce
• brown sugar
• cilantro
• sesame oil
• ginger root
• garlic
• lime juice
• lemongrass paste
• chicken thigh

Instructions

1. 1 Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
2. 2 Put chicken thighs in a resealable plastic bag, pour marinade over chicken and marinate for 2 hours or overnight for an even better flavor.
3. 3 Preheat the grill to medium-high heat and oil the grate.
4. 4 Remove chicken thighs from marinade, discarding marinade.
5. 5 Grill chicken thighs until they are no longer pink in the center and juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from grill and allow to rest for a few minutes before serving.

By lutzflcat

Ingredients

• ✓ sriracha sauce
• carrot
• celery
• canola oil
• onion
• cauliflower
• napa cabbage
• bamboo shoot
• chive
• egg
• soy sauce
• rice wine vinegar

Instructions

1. 1 Mince carrots and celery in the bowl of a food processor.
2. 2 Heat oil in a large, 12-inch skillet over medium-high heat. Add onion and minced carrot-celery mixture; saute, stirring occasionally, until softened, 5 to 7 minutes.
3. 3 Meanwhile, mince cauliflower in the food processor until fine or rice-like.
4. 4 Stir cauliflower into the onion mixture and allow vegetables to brown slightly, about 5 minutes more. Add cabbage, bamboo shoots, and chives and cook until heated through, 3 to 5 minutes.
5. 5 Add beaten eggs and stir vigorously while they cook, 1 to 2 minutes. Stir in soy sauce, vinegar, and Sriracha. Serve hot.

By waeqhswife

Ingredients

• ✓ sriracha sauce
• soy sauce
• honey
• sesame oil
• garlic
• ginger
• chicken thigh
• yellow squash
• red onion
• green bell pepper
• button mushroom
• cilantro

Instructions

1. 1 Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger purée together in a large bowl until well combined. Add chicken; stir to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Reserve remaining marinade. Thread chicken onto metal skewers; place on a platter.
4. 4 Add squash, onion, bell pepper, and mushrooms to marinade; stir until evenly coated. Thread squash, onion, bell pepper, and mushrooms onto skewers; place on the platter with chicken.
5. 5 Cook chicken and vegetable skewers on the preheated grill for 20 minutes, flipping halfway. Transfer skewers to a clean platter; garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• brown sugar
• soy sauce
• hoisin sauce
• honey
• sherry
• food coloring
• garlic
• sesame oil
• five-spice powder
• liquid smoke
• chicken thigh

Instructions

1. 1 Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
3. 3 Remove chicken from marinade and place on the rack in the prepared roasting pan.
4. 4 Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
5. 5 Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).

By Tracy Hamilton

Ingredients

• ✓ sriracha sauce
• chicken breast
• cornstarch
• vegetable oil
• garlic
• ginger
• sesame oil
• rice vinegar
• brown sugar
• soy sauce
• green onion

Instructions

1. 1 Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
3. 3 Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
4. 4 Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ sriracha sauce
• honey
• ketchup
• olive oil
• sesame seed
• soy sauce
• lemon juice
• salt
• black pepper
• garlic powder
• ginger
• chicken breast

Instructions

1. 1 Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Transfer chicken and sauce into an oven-proof dish.
4. 4 Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly

Ingredients

• ✓ sriracha sauce
• ✓ sriracha sauce
• rice vinegar
• water
• cane sugar
• cucumber
• red onion
• ground beef
• soy sauce
• brown sugar
• green onion
• sesame oil
• garlic puree
• ginger
• sesame seed burger bun

Instructions

1. 1 Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes.
3. 3 Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

By Soup Loving Nicole