Saturday, April 5, 2014

Sriracha Chicken

This chicken dish was pretty yummy and versatile. Although I must admit I still like my Cashew Chicken the best. The first night I served it over quinoa and then the next as tacos. It reheated very well and I took it in for lunch a couple of times. If you're in the mood for something on the spicy side of things than this is the dish for you!
Served over quinoa:
 Augmenting a veggie taco:
There isn't anything like some fresh sriracha!
Sriracha Chicken
(Pinterest find! Adapted from
1/4 cup peanut/veggie/coconut oil (I used less)
1 pound chicken breast, trim into bite sized pieces
2 shallots or one small onion, diced
1/4 cup Sriracha (you can adjust more or less)
1/4 cup Honey
Juice from one lime
Salt & Pepper
1. Heat oil in a large pan over medium heat. Saute the shallots until soft.
2. Season chicken with salt and pepper. Add chicken to pan with shallots and cook until browned on each side. Drain any excess chicken juice.
3. Whisk together sriracha, honey, and lime juice. Adjust to suit your personal tastes.
4. Add the sauce and simmer for 8 minutes until chicken is fully cooked, stirring often.
5. Serve with rice, quinoa, or tacos.

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