Anthony Boundy - Best Ways to Cook with Sriracha Sauce

Are you a fan of sriracha sauce and want to learn more recipes using this delicious ingredient?Do you crave spicy food and want to learn to make your own sriracha sauce for fish, chicken and eggs? Then look no further than this tantalizing sriracha sauce cookbook to satisfy yourcooking needs. The origins of sriracha sauce are debatable, but according to the Si RachasLovers association, the roots are in Thai culture. There is a belief that the sauce is a creation of Burmese sawmill workers who would buy the ingredients to pound into the spicy garnish.

Top cooked chicken with green onion, cilantro or sesame seeds. I like to serve this recipe overa bed of quinoa or brown rice.Preparation Time-10Servings-4Ingredients

32 ounces skinless and boneless chicken breast
8 ounces chicken broth
4 ounces honey
4 ounces Sriracha
4 ounces rice vinegar
4 ounces soy sauce
4 minced cloves garlic
1/2 teaspoon ginger, ground
1/4 teaspoon black pepper
2 ounces cornstarch

DirectionsCoat a slow cooker with cooking spray.In a large bowl, whisk chicken broth, honey, sriracha sauce, vinegar, soy sauce, garlic, gingerand black pepper. Pour half of this mixture into the slow cooker.Place chicken in the slow cooker and pour the other half of the sauce over top. Cook on lowfor 3 hours.Remove chicken from slow cooker and set aside. Whisk cornstarch into the sauce. Chopchicken into chunks and put back in the slow cooker.Cook on high for 1 hour.

Try serving this delicious sriracha sauce recipe with some sesame seeds and thinly sliced green onions. The chicken tastes amazing over a bed of long grain rice with some steamed vegetableson the side.

Preparation Time-10Servings-4Ingredients

ounce cooking oil
6 chicken thighs, bone-in and skin on
2 ounces ketchup
2 ounces soy sauce, reduced sodium
2 ounces honey
1 juiced lime
1 ounce sriracha
3 minced cloves garlic

DirectionsHeat oil in a large frying pan on high heat. Sear chicken in the oil for 2-3 minutes per side untilgolden brown.Place seared chicken in the slow cooker.Mix the rest of the Ingredients in a large bowl and pour over the chicken in the slow cooker.Toss gently to coat.Cook for 6 hours on low or 3 hours on low With only 5 Ingredients you can create a hot, delicious meal the whole family will love. Servethis chicken on a bed of long grain rice with some steamed broccoli and fresh bread.Preparation Time-10Servings-6Ingredients

24 ounces skinless and boneless chicken breast
4 ounces soy sauce
4 ounces honey
4 ounces sriracha
1 ounce garlic, minced
ounce cornstarch

DirectionsWhisk soy sauce, honey, sriracha sauce and garlic together.Arrange chicken along the bottom of the slow cooker and pour soy sauce mixture over top.Cook on high for 3 hours or low for 8 hours.Remove chicken from slow cooker and shred with two forks.Add cornstarch to the sauce in the slow cooker and whisk until fully dissolved. Place shredded chicken back in the cooker and stir to coat.Let the chicken sit for 10-15 minutes and serve. This is another Sriracha chicken recipe that is amazing and uses onions and lime juice to createa unique flavour. Serve this over a bed of noodles or quinoa for a healthy and satisfying dinner.Preparation Time - 5 minutesServings -4Ingredients

32 ounces boneless and skinless chicken breast
1 chopped onion
4 ounces Sriracha sauce
2 ounces honey
1 ounce lime juice

DirectionsArrange chicken breasts and onion in a bowl of a slow cooker.Stir the rest of the Ingredients together in a small bowl and pour over the chicken and onion. Toss gently to coat.Cook for 4 hours on high or 8 hours on low. Remove chicken from the cooker and shred withtwo forks. Serve with sauce. There is intensity to the savoury taste of the sriracha after slow cooking for 7 hours. I like to serve the sauce used as the drizzle on the side for dipping.Preparation Time - 15 minutesServings -4Ingredients

24 ounces skinless and boneless chicken breasts, cut in chunks
2 ounces Sriracha sauce
2 ounces honey
ounce soy sauce
ounce lime juice
Drizzle:
2 ounces mayo
2 ounces Greek yogurt
2 ounces sweet chili sauce
1 ounce honey
1/3 ounce hot sauce

DirectionsArrange chicken in a slow cooker.Mix sriracha, honey, soy sauce and lime juice in a bowl and stir well.Pour sriracha mixture over chicken in the slow cooker and cook on low for 7 hours until chickenis no longer pink in the center.Whisk mayonnaise, yogurt, chili sauce, honey and hot sauce in another bowl and drizzle over chicken before serving. This roast beef has an extra kick when you add espresso powder and sriracha. Serve this oversome hot mashed potatoes and use the extra sauce as a gravy.Ingredients

4 ounces beef broth
4 ounces canned tomato sauce
1 ounce Worcestershire sauce
ounce sriracha sauce
1 ounce instant espresso powder
1 teaspoon garlic, minced
48 ounce boneless chuck tender roast
Chopped fresh parsley
1-2 packages of mashed potato mix for 6 Servings

DirectionsMix beef broth, tomato sauce, Worcestershire, Sriracha, garlic and espresso powderPlace roast in the bowl of a slow cooker and then pour the broth mixture over the roast. Cook on low for 7 hours until tender and cooked through.Remove roast from the cooker reserving sauce and shred the roast with two forks.Transfer shredded roast to a baking sheet and place under the broiler for 4 minutes until edgesare crispyPut meat back in the cooker and stir gently to coat with sauce. Serve and enjoy! This Mongolian beef tastes exquisite when served over a bed of white rice with some green onions. Sprinkle the beef with sesame seeds for enhanced flavour and texture.Ingredients

24 ounces thinly sliced flank steak, - inch thick
2 ounces cornstarch
ounce vegetable oil
4 minced cloves garlic
1/3 ounce minced fresh ginger
6 ounces water
6 ounces soy sauce, reduced sodium