This post brought to you by CHA! by Texas Pete. All opinions are 100% mine.
Tender, juicy chicken sautéed in a mixture of sriracha and soy sauce, on top of a bed of grits with creamy goat cheese and roasted poblano’s for a little bit of a kick!
I am feeling a lil bold and spicy lately.
After the last few days of sweet and lighter fares, I am looking to spice things up around here. I have to keep you guessing, you know.
Despite my sweet tooth overriding my savory side on most days, I usually get a hankering for some heat atleast once a week.
I have recently become infatuated with CHA! by Texas Pete; a new sriracha sauce that is bold with balanced flavors, has a touch of sweetness and garlic with a nice amount of heat. Enough that you feel the burn without starting to sweat and not being able to taste the rest of your meal.
Despite being a staple on most southern tables, Texas Pete is taking the nation over in popularity. Even though it was not even released a year ago, it is gaining popularity quickly and can be found in most supermarkets. But don’t worry, if you can’t find it in your local store, you can find it at www.TexasPete.com.
I am fond of this srircha sauce for numerous reasons; the sauce was perfect for my recipe as it has fewer preservatives than other similar sauces, yet still provides extraordinary flavor, color and consistency.The bright red color added a vibrant feel into the dish as well.
For the sauce, I combined CHA! with a touch of butter and soy sauce for a silky, salty and spicy sauce that just melts into the chicken when sauteed. Adding chicken into a medium-high heat pan creates the perfect sear on the outside of the chicken, while the inside remains juicy.
A bed of creamy and smoked polenta is the ideal bed for the spicy chicken. Sorta like a big fluffy pillow…
Since we know my obsession with goat cheese lately, this polenta was practically screaming for it. I couldn’t just ignore it. The goat cheese helps to create the creaminess without adding heavy cream. This helps to keep this dish slimmed down yet bursting with flavor. It also helps to cut the heat from the spicy chicken and the poblano. Poblanos are roasted in the oven until charred. The smokiness and extra spice from the poblanos melt into the creamy polenta to create one silky bed for that saucy chicken.
So to share the love, and so you all can indugle in this dish, Texas Pete is generous to give one lucky reader a gift set filled with CHA! and other goodies! To enter, just comment below with your favorite recipe that you would incorporate Texas Pete CHA! into. If you need some inspiration, check out www.CHAddiction.com for some delicious Recipes! Best of Luck!
Update September 18, 2014: The winner has been chosen. Congratulations to Alaina!
Tender, juicy chicken sautéed in a mixture of sriracha and soy sauce, on top of a bed of grits with creamy goat cheese and roasted poblano's for a little bit of a kick!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 pound chicken breasts, chopped into 1 inch cubes
- 2 Tbsp butter, softened
- 2 Tbsp Texas Pete CHA! sriracha sauce
- 2 Tbsp soy sauce
- 2 cup unsweetened almond milk (or milk of choice)
- 1 cup water
- 1 cup quick cooking polenta or grits
- 1/4 cup goat cheese
- 1 poblano
- 1 tsp salt
- 1/2 tsp peper
- 1/2 tsp garlic powder
- Cilantro, to garnish
- Turn broiler on high. Add pepper into oven. You can place on a baking sheet or just lay on the oven racks. Broil for 4 to 5 minutes, until skin is charred. Turn pepper a quarter the way, then char again. Repeat until all sides are charred. Once done, remove from oven and set aside to cool. Once pepper is cool enough to handle, remove charred skin and finally chop. Set aside.
- Meanwhile, In a small bowl, combine butter, sriracha and soy sauce. Mix well.
- Heat a large skillet over medium-high heat. Spray with nonstick cooking spray. Add chicken. Cook for 4-5 minutes on one side until seared. Toss chicken and add butter mixture. Stir well to ensure it is all coated. Cook for 5 more minutes, or until chicken is completely cooked through.
- Meanwhile, add milk and water to a pot. Bring to a boil. Add polenta, stir well. Reduce heat to a simmer and cook for 5 minutes, or until polenta is done. Stirring occasionally.
- When polenta is done cooking, add goat cheese and chopped poblano. Season with salt, pepper and garlic powder.
- To serve, place polenta into a plate, then top with chicken mixture and chopped cilantro for garnish.
Craving more healthy chicken recipes?
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!1