Honey-Sriracha Chicken Quinoa Bowls

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 cup dry quinoa
• 1 1/4 lb boneless skinless chicken breasts
• 3 Tbsp honey
• 2 Tbsp sriracha
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 3 cloves garlic
• 1 Tbsp grated fresh ginger
• 1 Tbsp neutral oil
• 1 medium English cucumber
• 1 cup shredded carrots
• 1 cup shelled, thawed edamame
• 3 green onions
• 1 Tbsp sesame seeds
• 3/4 tsp kosher salt
• for serving lime wedges

Instructions

1. 1Rinse the quinoa under cold water, then combine with water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until the water is absorbed and grains are fluffy; fluff with a fork and keep covered off heat.
2. 2While quinoa cooks, pat the chicken dry and cut into 3/4-inch cubes. Season lightly with salt. Mince the garlic and grate the ginger.
3. 3In a small bowl whisk honey, sriracha, soy sauce, rice vinegar, garlic, and ginger until smooth; set aside half for drizzling later.
4. 4Heat the oil in a large 12-inch nonstick skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook undisturbed 3 minutes to develop golden color, then stir and cook another 4–5 minutes until cooked through (165°F internal).
5. 5Pour the remaining half of the honey-sriracha sauce over the chicken. Toss constantly for 1–2 minutes until the sauce thickens, turns glossy, and clings to every piece; remove from heat.
6. 6Dice the cucumber, thinly slice the green onions, and warm the edamame if needed. Divide the warm quinoa among four bowls.
7. 7Top each bowl with honey-sriracha chicken, cucumber, shredded carrots, edamame, and green onions. Drizzle with the reserved sauce and sprinkle sesame seeds.
8. 8Serve immediately with lime wedges for squeezing. For meal prep, cool components separately and assemble the morning of; reheat chicken and quinoa gently before adding cold toppings.