Sour Cream-Sriracha Sauce Creamy Sour Cream-Sriracha Drizzle with Tangy Heat and a Velvety Finish Ingredients: 1 cup sour cream 2 tablespoons Sriracha sauce (adjust to heat preference) 1 tablespoon lime juice 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper Optional: chopped chives or cilantro for garnish Directions: In a medium bowl, combine sour cream and Sriracha sauce. Mix until fully blended and smooth. Add lime juice, garlic powder, salt, and pepper. Stir well to combine. Taste and adjust Sriracha or lime juice as needed. Chill for 20–30 minutes to let flavors meld. Serve as a dip, drizzle, or spread. Garnish with chopped herbs if desired. Prep Time: 5 minutes | Chill Time: 30 minutes | Total Time: 35 minutes Kcal: 70 kcal (per 2 tbsp) | Servings: 8 servings #sourcreamsriracha #spicysauce #dipsanddrizzles #srirachalove #easycondiments #homemadesauces #spicycreamsauce #tangydip #srirachasourcream #velvysauce #quickdip #creamyheat #spicyspread #srirachadip #zestytoppings #savorysauce #chilldip #flavorenhancer #condimentlove #heatmeetscream Creamy, spicy, and tangy — this Sour Cream-Sriracha Sauce is the only dip you’ll ever need!

Bang Bang Chicken Fried Rice Spicy-Sweet Bang Bang Chicken with Crispy Fried Rice Ingredients: For the Bang Bang Chicken: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces 1/4 cup cornstarch Salt and pepper to taste 2 tablespoons vegetable oil For the Bang Bang Sauce: 1/4 cup mayonnaise 2 tablespoons sweet chili sauce 1 tablespoon sriracha 1 tablespoon honey 1 tablespoon lime juice For the Fried Rice: 2 cups cooked and cooled jasmine rice (preferably day-old) 2 tablespoons sesame oil 2 eggs, lightly beaten 1/2 cup frozen peas and carrots 1/4 cup green onions, chopped 2 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon oyster sauce (optional) Directions: In a bowl, toss chicken with cornstarch, salt, and pepper until evenly coated. Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken and cook until crispy and golden, about 6–8 minutes. Remove and set aside. In a small bowl, whisk together all bang bang sauce ingredients until smooth. Set aside. In the same skillet, add sesame oil and scramble the eggs. Push to one side. Add garlic, peas and carrots. Stir-fry for 2 minutes. Add rice and stir-fry for 3–4 minutes, breaking up clumps. Add soy sauce and oyster sauce; mix thoroughly. Return chicken to the pan and pour bang bang sauce over the top. Toss to combine and coat evenly. Garnish with chopped green onions and serve hot. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 520 kcal | Servings: 4 servings #friedrice #bangbangchicken #asianfusion #quickdinner #spicyandsweet #comfortfood #ricedishes #homemadefriedrice #easydinners #sweetchili #wokcooking #mealprepideas #fusionflavors #ricebowl #weeknightrecipes #streetfoodstyle #crispychicken #flavorburst #srirachalover #savorymeals This Bang Bang Chicken Fried Rice is the ultimate flavor bomb 💥🍚 Sweet, spicy, crispy — it’s everything you want in a bowl!