Honey and Sriracha chicken with Quinoa
Hmmmhoney and sriracha chicken with quinoa… yay but quinoa? Why??? More on that later.
Why is it that it takes winter to truly appreciate summer? I’m sat here, teeth chattering, toes curling, body shivering, dreaming about the summer days that I
may have definitely complained about. I’m not proud of it. (I don’t do heat, it’s a family thing. Think flustered, hot people. I’m all about Autumn and them honey/golden/auburn leaves).
See, Autumn is so pretty and the temperature is just right..
Well, I take it back. Bring back Summer..please? I will cope with the sunburn, the excessive heat and the erm sweating. Oh..and the kids constant requests for ice cream.
This year, I will appreciate summer more. I will soak it in and listen to my body when it says, ‘go sit under a tree woman.’ I will realise that feeling of almost passing out may just be down to dehydration. I will walk for miles and miles without thinking about getting back indoors and I will throw open the curtains and bask in the glory that is the morning sun. (Currently, I’m sat with the curtains drawn and the light on.. It is definitely winter).
I remember a lady at the nursery gates telling me that when she had complained about the summer heat to her husband, he had promptly reminded her to be grateful and that in winter she would regret complaining about it. I wish my husband had done a bit of reminding too. A ‘shut up woman’ would have been just fine (Note to hubby: only this once mate, don’t be trying it any other time).
This chicken right here is one that I make in summer. I make it with wings or breast meat. With wings, I pop it in the oven instead though. Here I have used breast meat. Am I trying to recapture summer? No. I’m not that stupid. I’m just, you know trying to er..
Let’s talk about Quinoa. Yes, i know. It’s bitty, gritty and a not at all witty. It has a fairly bad reputation. It tastes of NOTHING. So what’s the point of eating it? I hear you say. For one, it adds texture. Secondly, it is unbelievably filling. Lastly, it takes on the flavour of any food. The second one is most important here. When I first made Quinoa, to say I overcooked it would be an understatement and to add to that, I think I accidentally added a cup of salt to it too. I laid off it for a while after that. The headache was too much. Now, I follow the package instructions and add half a stock cube (any flavour) per cup of Quinoa. I still don’t eat it alone. Nope..I eat it with meat, or in a salad. I even managed to convince my husband to eat it and enjoy it, though not all the time. I was first properly introduced to this grain during a conversation about eating plans, at my local gym Fitness Factory Leicester (which by the way is a fab gym).
I also served this with my pickled onion recipe. Set aside for 10 minutes (at the very least) and voila. It tastes better the longer it is left. (Not days on end, mind).
With Quinoa, the one thing I would emphasise is CLEAN it, wash it, then wash it again, then one more time just to be sure. If you really can’t do Quinoa, serve with rice instead. 🙂
- 2 pounds chicken cut into flat slices
- 1½ tbsp sriracha sauce (or any other hot/chilli sauce)
- 3 crushed garlic cloves
- 1½ tsp salt
- 5 tbsp sriracha sauce (or any other hot/chilli sauce)
- 4 tbsp honey
- 1½ tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp lime zest
- 2 spring onions chopped finely
- 1 tbsp oil
- 1 tbsp butter
- 1 tbsp sesame seeds
- 1 cup Quinoa washed thoroughly
- 1 chicken stock cube
- 1 red onion sliced finely
- Juice of 1 lime
- Pinch of salt
- Marinate the chicken breasts in the marinade ingredients for at least 2 hours
- Add the oil and butter to a pan and cook the chicken breasts, on medium heat for 2 minutes each side and set aside.
- Combine sauce ingredients in a small bowl from apart from the spring onions and zest and juice of lime.
- Simmer sauce over a medium heat till it thickens. (About 5 minutes).
- Add the chicken back to the pan, cover and simmer over a low heat for 20 minutes or until done.
- Add the zest and juice of lime and spring onions and continue to cook over a low heat, uncovered for 2-3 minutes
- Add the sesame seeds to the pan and turn off the heat.
- Combine the ingredients for the onions in a small bowl and set aside.
- Cook the Quinoa according to packet instructions and add the stock cube to the water,
- Once done, fluff with a fork.
- Divide the chicken, Quinoa and onions between 4 large bowls and add a side salad to each bowl.