Sweet Sriracha Chicken

March 11, 2014
Tuong Ot Sriracha Hot Chili Sauce


  • 2 tablespoons olive oil

  • 1 large onion, diced

  • 4 cloves garlic, diced

  • 2 pounds skinless, boneless chicken breast halves, cut into cubes

  • 1 cup water

  • 1/2 cup soy sauce

  • 2 teaspoons  Tuong Ot Sriracha Hot Chili Sauce (Click to BUY) or more to taste

  • 1 (12 ounce) jar orange marmalade



  1. Heat olive oil in a large skillet over medium heat. Saute onion and garlic in hot oil until onion softens, 5 to 7 minutes.
  2. Increase heat to medium-high, add chicken to onion mixture, and cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes.
  3. Stir water, soy sauce, and Tuong Ot Sriracha Hot Chili Sauce (Click to BUY) into chicken mixture.
  4. Reduce heat to medium, cover the skillet, and cook for 30 minutes. Stir marmalade into chicken mixture, bring to a simmer, and cook until chicken is tender and falling apart, about 15 minutes more.

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