I was never a fan of the “sweet and spicy” thing. I was never a fan of Sriracha sauce. I now like both. A lot. I’m still not 100% willing to go out of my way and seek these things but I did step out of my comfort zone and make a dish with both. I am now kicking my self in the butt for not making it earlier in my life. Better late than never!
I used this recipe as a carb loader since I participated in this little race. I finished under my goal time and even got a shiny medal. I’m proud!
At any rate, you can either use pasta or rice noodles in this dish. Since it was carb loading time, I opted for pasta.
You will need:
- 1/3 cup rice vinegar
- 1/3 cup thinly sliced green onions
- 2 Tbsp. honey
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. grated fresh ginger
- 2 tsp. sriracha sauce
- 2-3 cups of cubed, cooked chicken
- 12 oz. rice noodles
- 2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and sriracha sauce. Add chicken; stir to coat. Set aside to allow flavors to mingle.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine. Transfer to bowls. Top each with pepper strips. Makes 6 servings.