Sriracha Cream Chicken & Rice


Servings: 8


  • 3 lbs. Chicken Breast
  • 4 Tbsp - Apple Cider Vinegar
  • 1 1/2 cups - Brown Rice (this is a dry measurement)
  • 2 Cups - Alfredo Sauce (I use Trader Joe's Alfredo Pasta Sauce with Romano and Parmesan)
  • 4 Tbsp - Sriracha Sauce (use more if you really like spicy food)
  • Salt and Pepper


  1. Cut chicken into bite size pieces.
  2. In a large bowl, mix chicken, vinegar and salt and pepper.
  3. Let the chicken marinate till the vinegar is soaked up (about 5 mins).
  4. In a large pan, cook chicken over medium heat. Cover the pan with a lid while cooking to keep chicken moist.
  5. Cook rice according to directions on box.
  6. To make the sauce, stir the Sriracha into Alfredo sauce. Done.
  7. Serve rice (aprox 1 cup cooked), topped with chicken (aprox 3.5 oz cooked), topped with 1/4 cup sauce.
MealsAlex RayRice, Spicy, Chicken