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DSC02673This recipe just graced my signature list! The marinade is so yummy, the chicken is tender and juicy, and I am a sucker for the spice. I actually saw a version of this on Pinterest, but made some changes after the first go-around. You can marinate overnight if you have the time (especially if you are using chicken breast instead of thighs), but 30 minutes worked fine for me. Feel free to adjust the level of spiciness by downplaying the chili and Sriracha, but I think you’re making a big mistake if you do! And please don’t substitute with regular hot sauce, Sriracha is a Thai sauce of chili peppers, but it’s thicker and more concentrated than most vinegar and chili based sauces… try it if you haven’t, trust me. I’ve pan-fried this recipe with about an inch of oil and I still think it works best sautéed. Lastly, I love sticky rice and sesame, which I always pair with Asian-flavored protein. So easy, so well-balanced, so yummy!! I have nothing else to say on this one, but enjoy. Bon appetit!


4-5 chicken thighs, cut into strips or cubed

4-5 tbsp Sriracha (don’t be a baby)

2 tbsp low sodium soy sauce

1 tbsp rice wine vinegar

1 tbsp each sesame, chili oil

3 tbsp apricot jam (most fruit flavors work, don’t use grape or blackberry)

1 tbsp sweet chili sauce

1/4 c ketchup (gross, I know)

2 garlic cloves, minced

1/4 c onion, minced

sesame seeds, scallion or chives to garnish



1. Mix 2/3 of marinade (except garnish) in a large bowl and submerge chopped chicken pieces, refrigerate. Reserve 1/3 sauce for later.

2. Heat a large pan with 2-3 tbsp canola oil until smoking. Spoon marinaded chicken into hot pan making sure to spread out evenly. Add reserved sauce to pan. Saute for about 10-12 minutes, allowing the sauce to caramelize on the chicken pieces (you should turn them over once). Make sure chicken is fully cooked. Serve with your favorite side and garnish! et Voila!