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Noooooo, honestly, I’m fine! Just fine! Totally just compartmentalizing entire healthily. And doing shots of Sriracha straight from the bottle. Like you do when you’re fine. #sriracha #transwoman #copingstrategies #hotsaucelover #srirachalover #hotsauce #funny #activist #selfcare https://www.instagram.com/p/CfiAujVsYXE/?igshid=NGJjMDIxMWI=
This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.
Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.
Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.
Prep Time: 35 minutes
Cook Time: 15 minutes
Sama Africa
This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.
Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.
Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.
Prep Time: 35 minutes
Cook Time: 15 minutes
Sama Africa
This Keto Sweet Spicy Garlic Chicken recipe is a tasty change from regular chicken dishes. When you mix garlic, soy sauce, and a little sugar, you get a delicious marinade that goes perfectly with the tender chicken breasts. Adding sriracha and red pepper flakes gives this dish a spicy kick that will satisfy your cravings and help you stick to your keto diet.
Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 4 cloves garlic, minced. 2 tablespoons soy sauce or coconut aminos. 2 tablespoons apple cider vinegar. 2 tablespoons low-carb sweetener such as erythritol or stevia. 1 tablespoon sriracha sauce or hot sauce adjust to taste. 1/2 teaspoon crushed red pepper flakes. Salt and pepper to taste. Fresh chopped parsley for garnish optional.
Instructions: Cut up the garlic and put it in a small bowl. Add the soy sauce, apple cider vinegar, sweetener, sriracha sauce, crushed red pepper flakes, salt, and pepper. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure the chicken is covered evenly with the marinade as you pour it over it. Put the meat in the fridge for at least 30 minutes and up to 4 hours to marinate. Warm up the olive oil in a big pan over medium-high heat. Take the chicken out of the marinade but don't throw away the marinade and put it in the skillet. Cook each side for 6 to 7 minutes, or until the inside is done and the outside is browned. Pour the marinade you saved into a small saucepan while the chicken is cooking. Bring to a simmer over medium-low heat. Cook for 5 to 7 minutes, or until the mixture gets a little thicker. Take the chicken out of the pan and let it rest for a few minutes after it's done cooking. If you want, you can serve the chicken with the thickened marinade and chopped fresh parsley on top.
Prep Time: 35 minutes
Cook Time: 15 minutes
Sama Africa
This recipe combines the rich flavors of teriyaki-marinated salmon with a spicy and creamy sriracha sauce, creating a mouthwatering dish that's perfect for seafood lovers.
Ingredients: 4 salmon fillets. 1/2 cup teriyaki sauce. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 cup mayonnaise. 1 tablespoon Sriracha sauce. 1 tablespoon lemon juice. 1 tablespoon chopped green onions for garnish. Sesame seeds for garnish.
Instructions: Preheat the oven to 400F 200C. In a small bowl, mix teriyaki sauce with olive oil. Season the salmon fillets with salt and pepper, then brush them with the teriyaki mixture. Place the salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. While the salmon is baking, prepare the sriracha cream sauce. In a small bowl, mix mayonnaise, Sriracha sauce, and lemon juice until well combined. Once the salmon is cooked, drizzle the sriracha cream sauce over the fillets. Garnish with chopped green onions and sesame seeds before serving. Enjoy your delicious Teriyaki Salmon with Sriracha Cream Sauce!
Prep Time: 10 minutes
Cook Time: 15 minutes
Thee Sabbath Years
This Keto Paleo Spicy Thai Noodle Salad is a refreshing and flavorful dish packed with vibrant vegetables and a zesty almond butter dressing. It's perfect for those following a low-carb or paleo lifestyle, and the spicy kick from the sriracha adds an extra layer of deliciousness.
Ingredients: 1 large zucchini, spiralized into noodles. 1 medium carrot, julienned. 1 red bell pepper, thinly sliced. 1/4 cup thinly sliced red cabbage. 1/4 cup chopped cilantro. 1/4 cup chopped green onions. 1/4 cup chopped peanuts optional, omit for strict paleo or nut allergies. 2 tablespoons sesame seeds optional. 1/4 cup almond butter. 2 tablespoons coconut aminos. 1 tablespoon rice vinegar. 1 tablespoon lime juice. 1 tablespoon sriracha sauce adjust to taste. 1 teaspoon minced garlic. 1 teaspoon grated ginger. Salt and pepper to taste.
Instructions: In a large bowl, combine zucchini noodles, carrot, bell pepper, red cabbage, cilantro, and green onions. In a separate small bowl, whisk together almond butter, coconut aminos, rice vinegar, lime juice, sriracha sauce, garlic, and ginger until smooth and well combined. Pour the dressing over the salad and toss until everything is evenly coated. Sprinkle with chopped peanuts and sesame seeds if desired. Season with salt and pepper to taste. Serve chilled or at room temperature.
Prep Time: 15 minutes
Cook Time: 0 minutes
Junk Rocket
#srirachalover Almendras enchiladas #busgo | #guichosinface https://www.instagram.com/p/B7wUVieBNFF/?igshid=1v0eub4mrgpwy
Yummy! Das nenn ich nen Sandwich. Kross gebackenes Brot mit reichlich Kräuterbutter, reichlich Bacon, Tomaten und reichlich geriebenem, überbackenen Emmentaler, abgeschmeckt mit der wundervollen Sriracha Extra Hot Sauce... #flyinggoose #srirachalover #sandwich #meltedcheese #bacon #meggle (hier: Düsseldorf, Germany) https://www.instagram.com/p/BxMwimHlVIv/?igshid=12zsh4k0balld
