This week has been one for the record books! For starters, it's Sriracha Week. No complaints here. So what if I made up my own week like Shark Week? Sriracha Week for the win! Also, I am featured on my friend Niki's blog Glossy Blonde, so be sure to check out my Q&A with her and a chance for you to win something fabulous!
Keeping with the spicy theme this week, I am featuring a twist on your traditional sweet & spicy chicken by kicking it up a notch with what other than, Sriracha, duh! Then I served it atop some garlicky quinoa instead of white or brown rice, because no matter what the new trend is right now, I am still obsessed with quinoa. You can easily monitor how spicy you want this dish by simply cutting down on the amount of Sriracha you use. The honey helps to cut through the spice, and leaves you with a nice sweet flavor.
- 1 cup quinoa, cooked according to package directions
- 1/4 cup Sriracha
- 1/4 honey
- 1 lime, juiced
- 2 tbsp. green onion, thinly sliced
- 1 tbsp. olive oil
- 1/2 yellow onion, chopped
- 1 lb. chicken breast, chopped into 1-inch pieces
- chopped green onion & cilantro for garnish
In a large skillet, heat the olive oil over medium-high heat. Add in the yellow onion and cook until translucent; about 5 minutes. Add in the chopped chicken and cook until cooked through and slightly browned.
Once the chicken is cooked, add in the Sriracha honey sauce. Cook, stirring occasionally until the sauce thickens and reduces by half.