My husband loves sriracha. I don’t use it often, but I don’t shy away when I find a good recipe that includes it, either. This is one of those. And hey, you can always adjust the amount based on your tastes, but don’t leave it out!
What you’ll need:
- a couple of boneless, skinless chicken breast, cut into bite-sized cubes
- a tablespoon each of honey and sriracha
- one cup of quinoa (or rice, if quinoa isn’t your thing)
- a large head of broccoli
The original recipe calls for panko bread crumbs so you can coat the chicken, but breading has never been my friend so I just skip this step. I just toss the chicken in the honey and sriracha and cook it up – you can do this on the stove or on a baking sheet in the oven, heated to 375.
Cook up the quinoa and broccoli however you wish. I have a rice cooker with a vegetable steamer on top, so I can throw both of these into the pot and forget about it. So nice.
And now for the sauce:
- olive oil
- three cloves of garlic, minced
- 1/4 cup honey
- 1/4 cup fresh orange juice, and zest from the same orange if desired
- two teaspoons sriracha
- salt and red pepper flakes to taste
- a tablespoon of cornstarch
- 1/2 cup cold chicken broth
Heat up the oil and let the garlic cook until fragrant. Add the honey, orange, sriracha, salt and red pepper and let it simmer. Stir the cornstarch into the chicken broth, then slowly pour it into the pan, whisking it all together. Let it thicken over medium heat until everything is ready. Toss the chicken into the sauce, then throw everything together into a bowl for devouring.