My expectations for this dish were not super high. But in the interest of putting a different chicken dish on the menu this week, I thought we’d give it a try. You guys… make this. Now. Filling, healthy, and delicious! Mark said the sauce reminded him of General Tso’s, and I’d agree. I roasted some broccoli and threw that in there to make it a well-rounded, complete meal. The original recipe called for green onions and cilantro, which I’m sure would be yummy but felt like an afterthought so I omitted them. Prep, cook, and to table took maybe 30 minutes. This will definitely find it’s way into our weekly rotation again, and soon!
- 1 cup dry Quinoa, cook according to package directions
- 1/4 cup olive oil (honestly, I just kinda splashed some EVOO into my pan and called it a day…)
- 2 large chicken breasts, cubed
- 2 shallots, diced
- 1/2 cup Sriracha (can add more or less, depending on your preference)
- 1/4 cup honey
- 1 tablespoon lime juice
- black pepper
- garlic salt
- Prepare quinoa according to package instructions; set aside. (Or you can multitask like me and cook it while your chicken cooks… your choice!)
- Heat olive oil over medium heat in a large saucepan. Sauté shallots a few minutes, just until softened. Add the chicken to the pan and brown.
- Whisk together honey, lime juice & Sriracha sauce in a bowl or liquid measuring cup.
- Add the sauce, coating the chicken. Simmer uncovered for about 10 minutes, until chicken is cooked through. Season to taste with black pepper & garlic salt. The sauce will thicken as it cooks, no worries!
- Serve over quinoa and CHOW DOWN!