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By Laura Stec

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About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

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Sriracha + Ketchup + Hoisin

Uploaded: Jul 31, 2014

Summer is buzzing by and so is time these days. Where is it all going?

I recently needed a quick dish to bring to a potluck and decided on Sriracha-Glazed Chicken. Very trendy. Everyone is into Sriracha these days.

The combo of Sriracha + ketchup + hoisin will become a fast and easy favorite. You can add anything to this simple-to-assemble-sauce (ahhh, but can you say that five times fast?) Replace the chicken with tofu or beef, or just use all veggies. For an added treat, caramelize some onions to go along with the dish. But if you are in a real rush like I was ? just sauté the veggies with or without protein, then add in the sauce. It travels well and can be reheated on site or just served room temp.

I offer this fast blog and fast recipe for your eating and time management enjoyment.

Sriracha-Glazed Chicken and Caramelized Onions with Asparagus Coins

Servings: 4

3 tablespoons hoisin sauce
1 tablespoon Sun dried Tomato Ketchup (substitute regular ketchup)
1.5 teaspoons hot chili sauce ( Sriracha )
1 tablespoon olive oil
1 ½ cups sliced onion rings
1 bunch asparagus, cut into coins (substitute vegetable of choice)
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 lb boneless. skinless chicken breast, cut into 1-inch pieces

Combine hoisin, ketchup and Sriracha in a small bowl. Set aside.
Heat oil in large non-stick skillet over medium-high heat. Add onion; sauté 5 - 10 minutes until caramelized. Stir every so often and add in a little stock now and again to help the process. Don't add salt till nearing the end. Remove from pan.

Sauté asparagus coins for a few minutes until bring green. Add a touch more oil if needed or spray with water. Remove from pan.

Add ginger & garlic. Sauté while stirring - one minute. Add chicken; sauté for a few minutes until done.

Stir in hoisin mixture; cook 1 minute, tossing to coat. Serve asparagus on top beef on top onions.

Vegetarian option: substitute tofu or tempeh for chicken.

What is it worth to you?


Posted by UC Davis Grad, a resident of Mountain View,
on Jul 31, 2014 at 6:47 pm

The first thought I had seeing this recipe was: Fire. Extinguisher.

But it does look good.

Posted by Laura Stec, a Palo Alto Online blogger,
on Jul 31, 2014 at 9:21 pm

Laura Stec is a registered user.

UC Davis Grad, Yes, some of us like it hot.

Posted by NW Resident, a resident of North Whisman,
on Aug 1, 2014 at 10:44 am

Sounds like a good recipe for busy weeknights and I think I'll try making a 2nd batch without the Sriracha for folks who don't like as much heat.

A tip I read about carmelizing onions says to add a pinch of salt to season the onions and speed up the process, then add water or broth later to deglaze.

Posted by A Single Guy, a resident of Old Mountain View,
on Aug 1, 2014 at 11:21 am

If you don't like it so spicy, you can increase the quantity of the hoisin and/or ketchup and eliminate the sriracha/hot chili. Or you could use something else in the place of the sriracha, like citrus juice, Worcestershire, bottled BBQ sauce, whatever.

The exact breakdown doesn't really matter, the point is to have a quantity of sweetish sauce sufficient enough to glaze the ingredients. As a home cook, it's up to the individual to formulate something palatable for the people who are going to eat it.

Adding salt while caramelizing onions doesn't really speed up the process. Some people do sprinkle a little sugar to augment the quantity of naturally-present sugar in the onions.

Posted by Srirachachacha, a resident of Cuesta Park,
on Aug 1, 2014 at 12:25 pm

Funny, people are worried about the heat, but I was thinking "Only 1.5 tsp of Sriracha?" I'll probably up the amount ;)

Posted by Marjorie Bettis, a resident of Bailey Park,
on Aug 4, 2014 at 10:53 am

You've misspelled hoisin in the title, and in the third paragraph, but you've spelled it correctly in the ingredients list and in the recipe instructions.

Posted by Laura Stec, a Palo Alto Online blogger,
on Aug 4, 2014 at 4:06 pm

Laura Stec is a registered user.

Thank you Marjorie. Fixed! I love my editors :)

Posted by NW Resident, a resident of North Whisman,
on Aug 20, 2014 at 9:27 am

I finally tried this recipe last night with my family and found it relatively easy to make on a weeknight. I made a second batch without the sauce for those who can't handle a lot of spice.

Even with 2 tsp of Sriracha, those of us who do like the heat were adding more at the table, but the mixture of Sriracha, hoisin and ketchup is very flavorful. We'll be keeping this one for future use and will share it with other family members!

Posted by Laura Stec, a Palo Alto Online blogger,
on Aug 20, 2014 at 5:16 pm

Laura Stec is a registered user.

Thanks NW Resident for the feedback. It's a great recipe for veggies, meats, tofu, anything really. Mangia!

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