1/4 cup Sriracha sauce
1/2 cup lemon juice
1/2 cup Worcestershire sauce
2 tablespoons vegetable oil
1 teaspoon white sugar
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
2 pounds chicken, cut in 2 pieces
3/4 cup low-fat Italian-style dressing
Sterinize shrimp with vegetable oil in a small skillet until opaque. Place on medium heat. Saute until grains are browned. Fluff with spatula and continue to cook 5 minutes, stirring constantly.
Stir Sriracha and lemon juice in a small skillet over medium heat. Stir in Worcestershire sauce, white sugar and egg. Bring to a simmer.
Stir stuffed chicken with sauce mixture. Cover with aluminum foil and cook 4 to 6 minutes remaining, stirring occasionally. Remove foil and continue cooking 4 minutes.
Stir stuffed chicken with rice/milk mixture, stirring constantly. Cover with aluminum foil and cook 5 minutes remaining. Remove foil and cook 15 to 20 minutes until chicken is tender, stirring occasionally.