APRON AND PANS - SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE

Ingredients
2 cups fluffy cooked white rice or 2 cups fluffy cooked brown rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1⁄4 teaspoons hot chili sauce (Sriracha sauce or Huy Fong sauce)
1 1⁄2 teaspoons canola oil
1 1⁄2 cups sliced onion rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3⁄4 teaspoon curry powder (optional)
1lb boneless skinless chicken breast, cut into 1-inch thick slices
Parsley, chopped finely for garnish
Chopped cashews or almonds or peanuts, for garnish

Preparation
Prepare rice, omitting salt and any oil and garnish with parsley when finished cooking and fluffed.

While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.

Heat oil in large nonstick skillet over medium-high heat.

Add onion; sauté 3 minutes or until tender.

Add ginger, garlic, curry (if using) and chicken; sauté for 6 minutes or until chicken is done.

Stir in hoisin mixture; cook 1 minute, tossing to coat.

Sprinkle with your choice of chopped nuts.