sriracha sauce

Sweet Sriracha Chicken

When I went gluten free over a year ago I really did not know where all I would find hidden gluten and all of the extra foods I would be giving up. No more fast food for me unless it is a salad. Sometimes I will do french fries but they are risky because of cross contamination. My kids are always asking for pizza delivery because some chains now offer gluten free pizzas but I won’t risk it due to cross contamination reasons. Hey, I was a teen working at a major pizza chain I know some of the things that are done unintentionally. Then there is Chinese food. The majority of Chinese food is made with soy sauce, and unless you buy a gluten free version of soy sauce such as Tamari, Chinese food is sadly not gluten free.  I miss it but… thankfully I am able to conquer my cravings by making my own fake out take out.

Sweet Sriracha Chicken has quickly become one of my families favorite fake out take out meals. It is incredibly easy to make and you could make it in less time than it would take to go pick up your take out order (or have it delivered). The sauce is simple. It is a semi homemade which is awesome for those busy weeknight meals. It is made with Orange marmalade (it is awesome with apricot jam also), Sriracha sauce and gluten free Soy Sauce (Tamari), fresh garlic and a little onion powder.  Then you can cook it down and the sauce get’s nice and thick or you can take a shortcut and use a cornstarch slurry to thicken it up. Argo cornstarch is gluten free. Seriously this sauce is my favorite part of the dish. I love to pour some of the extra over my rice.

Sweet Sriracha Chicken can be easily made in less than 30 minutes and it tastes better than takeout! Like I said it is faster than takeout, plus it taste better! So what is stopping you? Try making some of your own fake out take out and let me know what you think!

Sweet Sriracha Chicken | Country Girl Gourmet

Sweet Sriracha Chicken
A sweet and spicy orange fake out take out meal!
  • 2 Tablespoons olive oil
  • 2lbs chicken breast, diced
  • 1 17.25oz jar of orange marmalade
  • 2-3 TB Sriracha sauce (you can add more or less according to your personal taste)
  • ¼ Cup Gluten Free Soy Sauce, such as Tamari
  • 4 cloves garlic, minced
  • 1 tsp. onion powder
  • *optional Cornstarch Slurry*
  • 1 Tablespoons Cornstarch
  • 1 Tablespoon Water
  1. Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil (usually a minute is long enough).
  2. Increase heat to medium-high, add chicken tosauteed garlic, and cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 to 10 minutes.
  3. Stir marmalade,gluten free soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium. Simmer, and cook until sauce has reduced and thickened, about 15-20 minutes.
  4. *If you do not want to wait until the sauce reduces on it's own simmer marmalade mixture about 5minutes so the flavors come together. In a small bowl combine cornstarch and water and mix well creating a cornstarch slurry. Slowly stir in slurry mix to marmalade/chicken mix and allow to thicken.*
  5. Serve with white or brown rice or quinoa.

Adapted from

Apricot Sriracha Wings

Are you ready for some Nascar? The Daytona 500 is coming up this weekend! My boys loves Nascar. They each have their own favorite drivers, my oldest is a Dale Jr fan, my middle son likes Kasey Kane and my youngest son likes Tony Stewart. A few years ago we even were lucky enough to take our entire family to a race in the Poconos and my boys became even more hooked. Hopefully now that we are back in North Carolina we can make a race in Charlotte or even Darlington. I know my boys would love it.  Until we get back to the track my kids will have to watch the race on TV and for us that means race day snacks.

I have come up with some great  Apricot Sriracha Wings that I get to eat also because they are gluten free. The wings are not breaded and baked instead of fried. I came up with a sweet and spicy sauce that my family has fallen in love with. It gets the sweet from Apricot Preserves and Brown Sugar and it’s spice from Sriracha Sauce.  I will be recovering from the Disney Princess Half Marathon while my family is home watching the Daytona 500 but these wings are easy to make and I am sure my husband will have no problem whipping them up.

Look at how easy it is!

You start with 4 pounds of chicken wings. You lay them in a single layer on a parchment lined cookie sheet and then sprinkle with fresh ground pepper and salt. Bake in a preheated 400 degree oven.

Apricot Sriracha Wings | Country Girl Gourmet


They will need to bake 30-40 minutes until golden, skin looks crispy and the juices run clear.
Apricot Sriracha Wings | Country Girl Gourmet

While the wings are baking you make the wing sauce. In a saucepan add apricot jam, brown sugar, soy sauce, sriracha sauce and ground ginger. Cook on medium, stirring occasionally and bring to a boil. Boil for 3-4 minutes and then reduced heat to low and cook for an additional 10 minutes allowing the sauce to reduce and thicken. If the sauce coats a spoon like below and is thick like syrup, it is done.
Apricot Sriracha Wings | Country Girl Gourmet

Place cooked wings in a bowl and add about a 1/2 cup of the apricot sriracha sauce.
Apricot Sriracha Wings | Country Girl Gourmet

Toss the wings and sauce evenly coating the wings.
Apricot Sriracha Wings | Country Girl Gourmet

and then Enjoy! Any remaining sauce can be used for dipping.
Apricot Sriracha Wings | Country Girl Gourmet

Apricot Sriracha Wings
A sweet and spicy chicken wing
  • 4lbs chicken wings
  • sea salt, to taste
  • fresh cracked pepper, to taste
  • ½ cup brown sugar
  • ¼ cup apricot preserves
  • ¼cup soy sauce
  • 1tsp ground ginger (1 TB grated fresh ginger can be used)
  • 2 TB sriracha sauce
  1. Preheat oven to 400 degrees
  2. On a parchment lined baking sheet place wings in a single late and season with salt and pepper. Place in oven and bake 30-45 minutes until juices run clear.
  3. In a saucepan add apricot preserves, brown sugar, soy sauce, sriracha sauce and ginger and cook on medium and bring to a boil stirring occasionally.
  4. Boil for 3-4 minutes and then reduced heat to low and simmer for additional 10 minutes allowing the sauce to reduce.
  5. When wings are done place in a large bowl and drizzle about ½ cup Apricot-Sriracha sauce on top. Mix wings until well coated.
  6. The remaining sauce can be used for dipping.