Project name:

Honey Sriracha Chicken Quinoa Bowl

Project description:

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6


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.