Even though I love cooking, I love reading recipes and food blogs, glossing over cookbooks, I sometimes don’t feel like making anything complicated for dinner. There are days where I want a meal that is quick and easy and not too time consuming. This recipe fits that bill!
Thanks to Lori from Recipe Girl for sharing this recipe via Facebook for Meredith’s Family Fresh Cooking. Spicy Sriracha Chicken & Quinoa Bowl – sounded like comfort in a bowl. I read the ingredients, not too many and since I make chicken a lot and I’m sure my family is getting tired of the same old chicken meals, I couldn’t wait to try this!
I didn’t have quinoa on hand, so brown rice had to sub in. I know what you are thinking – doesn’t it take forever to cook brown rice? Usually it does, but I found a method that cooks it in 30 minutes!
- 1 large pot
- 2 cups uncooked brown rice
- 1 tsp. salt
- pinch of baking soda
- In a large pot, fill water leaving about 2 inches from the top.
- Bring water to a boil, add the brown rice and stir.
- Reduce heat to low/medium so it's at a slow boil.
- DO NOT COVER!
- Let it cook, stirring occasionally until it's al dente - it takes about 30 minutes.
- Drain any remaining liquid.
So as the brown rice was cooking, I made everything else.
This is spicy - but not so spicy it's hard to eat. The honey and lime juice help tame the heat of the Sriracha. My teenaged kids ate this and loved it!
- 2 cups uncooked brown rice
- 2 tablespoons olive oil (or coconut oil)
- 2 pounds chicken breasts, cut into bit sized pieces
- 1/4 cup shallots, chopped
- 1/2 cup Sriracha sauce
- 1/4 cup honey
- juice of 1 lime
- black pepper and garlic salt to taste
- 1/2 cup green onion, chopped (for garnish)
- fresh cilantro, chopped (for garnish)
- Cook the brown rice according to my quick directions above and set aside.
- Meanwhile, in a large skillet add the oil and chopped shallot and cook for a few minutes.
- Add the chicken and brown it on all sides.
- Mix together in a bowl the Sriracha sauce, honey, and lime juice.
- Add the sauce to the chicken, simmer for 8 minutes or until the chicken is cooked through.
- Each person can dish up their own rice and pour the chicken mixture over the top. Garnish with the green onion and cilantro.
For a veggie, I trimmed some sugar snap peas, washed them under cold water, then cooked them in the microwave for exactly 1 minute. They were still very crisp and yummy.
Do you like Sriracha sauce or spicy food? My son Paul puts Sriracha pretty much on everything!
The next thing I made which I have seen all over Pinterest is a creamy Sriracha Dipping sauce! Check out this recipe for that here. You can use it as a dipping sauce for wings, or chicken tenders, or on burgers, fries etc…
- 1 cup mayo
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 4 tablespoons sriracha
- Mix all the ingredients into a bowl using a whisk. That's it! Store leftovers in a mason jar.
How good does that look?? You may want to check out The Hill Hangout blog for lots of great recipes – one I will for sure make next week is her lasagna soup!
I didn’t post yesterday – but it was my birthday – thanks to all my friends on Facebook and my Slim-Shoppin Facebook page who took time out to say Happy Birthday to me and my twin Biz!
If you aren’t friend with me via Facebook, I made this collage of us 🙂
We got to spend time together last weekend seeing Riverdance, then checking out EATALY!
I still have to post photos from that. We are definitely going to go there during the week – taking off a day of work – to spend more time there. Lots of cool stuff!