Prep Time: 10 minutes
Cook Time: 20 minutes
For the quinoa:
- 1 cup dry quinoa
- 2 cups water
For the chicken:
- ¼ cup organic coconut oil
- 2 pounds (1 kg) chicken breast, cut into bite size cubes
- 1 small red onion, diced
- ½ cup Sriracha (or more according to taste)
- ¼ cup honey
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp black pepper
- ½ cup chopped scallions
- ½ tbsp sesame seeds (optional)
- fresh cilantro for garnishing
To cook quinoa:
Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (chicken stock) and quinoa and bring to a boil. Then reduce to a simmer. Cook until liquid is absorbed. Optional: season with salt. Fluff with fork.
To cook chicken:
In a large sauce pan meltt coconut oil over medium heat. Add chopped onion and cook for 3-4 minutes, stirring frequently, until softened. Add chicken and cook until browned and cooked, fluffing a few times with thongs (6-7 minutes). Season with salt and pepper.
Whisk together honey, Sriracha and lemon juice in a bowl.
Add sauce to the pan and cook for about 8 more minutes. Chicken should be cooked through and sauce will thicken.
Season with additional salt and pepper to taste. Top with scallions, sesame seeds and fresh cilantro.