Sriracha Chicken with Scallions

I have adapted this recipe from a buffalo wing recipe. I was looking for something to cook with chicken, scallions, and Sriracha sauce with an Asian flavor. After about a year of tinkering, this is what I came up with. It can be tweaked to accommodate personal taste on spiciness. Level of heat is akin to hot wings, maybe a step hotter. Everything in this recipe can be changed to suit personal tastes. Serve with steamed rice and any other side dishes you wish. This is how I like to make it for my desired level of spicy. I would love any feedback and information on adaptations that have worked. Thanks!

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 383 Calories

Ingredients

• ¼ cup rice vinegar
• 1 tablespoon vegetable oil, or as needed
• 2 teaspoons spicy mustard
• 3 chicken breasts, cut into cubes, or more to taste
• 3 tablespoons soy sauce, or to taste
• ½ teaspoon chile oil
• ½ cup Sriracha sauce, or more to taste
• ½ cup butter, or to taste
• 2 bunches green onions (scallions), chopped

Recipe Instructions

Step 1

Coat the bottom of a skillet with vegetable oil and place over medium heat. Saute chicken in the hot oil until no longer pink in the center, 5 to 10 minutes. Add rice vinegar, soy sauce, mustard, chile oil, and Sriracha sauce, adding in exact order and waiting 1 minute between each addition for ingredient to layer.

Step 2

Melt butter, stirring occasionally, into the chicken mixture creating a sauce, 2 to 3 minutes; lower heat to medium-low. Add green onions and cook until slightly wilted, 2 to 3 minutes.