After the Sriracha Shrimp Cocktail turning out so well, why not continue on the Sriracha kick for an actual meal. This recipe is an Asian style chicken kebab paired with Parmesan risotto, to offset the spicy, and asparagus for a green, either of which can be substituted. The entire meal turned out delicious and paired perfectly together. The chicken didn’t turn out overwhelmingly spicy, which I was afraid of, just had a nice kick. I even used the same sauce on some wings over the weekend for a football get together, so it is very versatile!
- 8 boneless, skinless chicken tenderloins (really any boneless, skinless chicken works)
- 1/2 cup light brown sugar
- 1/3 cup Thai Kitchen Roasted Red Chili Paste
- 1/4 cup Thai Kitchen gluten free fish sauce
- 1/2 cup Nakano rice vinegar (or any other gluten free brand you find)
- 1/4 cup Sriracha
- 2 teaspoons ground ginger
- Bamboo skewers (soak in water for 30 minutes before use)
- 1 package Lunberg creamy parmesan risotto
- 1 bushel of asparagus
- Turkey Baster
First thing is always the rice, in this case risotto. It usually takes the longest, and is the easiest to keep warm. I use my rice maker even for packaged products. To get the right measurement of water I poured to risotto into the rice maker measuring cup. It equaled one cup so I filled the water to the 1 cup mark just as if you are using it for the Asian rice. Put the seasoning in and mix it up and then hit start. If you don’t have a rice maker just follow the simple package instructions. For more information on my rice maker refer to my Chicken Fried Rice Post. Also at this time place your skewers into a bowl of water to soak so they won’t burn on the grill.
Next is the preparing of the chicken and sauce. Mix the brown sugar, roasted red chili paste, fish sauce, rice vinegar, Sriracha, and ground ginger in bowl. Stir until smooth. Cut the chicken into bite size cubes, but make sure they are big enough to stick on the kebab. Put the cut chicken into a separate bowl. Pour 1/2 of the sauce mixture over the chicken cubes. Stir and let soak for a few minutes. Then pour the second half of the sauce into a saucepan and put it on medium-low heat-keep warm but do not boil.
Now start your grill on medium-high heat. Next take the chicken cubes out one by one and place them on a kebab. Then take out and wash your asparagus, lightly salt and pepper them. Pour the sauce you’ve been heating on the oven into a bowl and bring it all out with you to the grill. Place kebab chicken directly on grill, same with the asparagus. Continually turn and baste chicken in the extra sauce you have brought out. Also continually turn asparagus. When asparagus has some brown and has softened up slightly it is done about 5-6 minutes. For chicken it takes about 8-10 minutes, judge it how you would judge grilling chicken on your grill any other time.