This week I had been closing a lot at work so I had time to make dinner before I'd leave for work, but it had to be fast. This recipe seemed like it would fit the bill, but maybe not so much. I also was trying to cook and finish getting ready at the same time so maybe this wasn't my best option. This recipe was not really quick, easy, or easy to clean up, so it probably won't be repeated again in my repertoire unless I make some modifications. I got the sauce started and the rice at the same time. Next, I cut up the chicken and coated it in cornstarch and pepper. I noticed my chicken was still slightly frozen so I knew it would take a little bit longer to cook. The rice and sauce finished and the chicken still wasn't done yet. I had to have Mike take over so I had time to finish getting ready. Finally the chicken finished. We poured the sauce on it and served it over rice with chopped scallions and shredded carrots. It was decent flavor wise, but caused a lot of frustration in cooking. In addition, the cornstarch made a huge mess in my pan and took a long time to clean. This recipe was similar to the cashew chicken from the other day so I could do some modifications to that recipe to include the heat that the Sriracha sauce brought to this recipe. This recipe may have turned out better if I had more time, but it was not the perfect fit for a busy weeknight.

The New Austonian