Honey Sriracha Chicken & Veggie Jasmine Rice
Here’s an easy, customizable recipe to curb sweet tooth and any craving for Asian-inspired comfort food. The honey and rice vinegar help offset the spiciness of the Sriracha.
To reduce the amount of calories from carbohydrates, you can use less honey and supplement with a natural sweetener such as Stevia in the raw, as well as use less jasmine rice and supplement with cauliflower pearls or rice. I purchased all of the ingredients from Kroger so the meal is relatively affordable and easy to source.
Honey Sriracha Chicken
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients for 5 servings
- 1 1/2 lb chicken breast, cut into 1/2 to 1-inch chunks
- Vegan substitute: tempeh, extra firm tofu
- 3 tablespoons Sriracha (or more/less to taste)
- 3 tablespoons lite soy sauce
- 2 tablespoons water
- 1 teaspoon rice vinegar
- 3 tablespoons raw honey
- 1g (1/2 teaspoon) Stevia in the raw (OPTIONAL for added sweetness)
- 1 1/2 tablespoons arrowroot starch
- Substitutes: corn starch; tapioca starch
- sesame seeds
- chopped green onion
- crushed red pepper
- Mix together the ingredients for the sauce and set aside. You can customize the sauce to make it just right for you but be careful about adding more honey and even Sriracha since they can increase calories. If you want to add more heat, consider adding crushed red pepper.
- Set a nonstick skillet on medium-high heat. Once hot, spray with olive oil then toss in the chicken.
- Sear and cook the chicken for about 6 to 8 minutes, or until the outside edges of it are brown and no longer pink.
- Reduce the heat of the skillet to low and/or momentarily remove the skillet from the heat in order to cool it down some.
- Make a hole in the middle of the skillet, then pour in the sauce. As soon as it begins to simmer, immediately and continuously stir so that it does not clump. NOTE: If the skillet is too hot, the sauce will burn and will become gummy and slimy instead of thick and smooth. Continue cooking for an additional 2 to 3 minutes to ensure the chicken is completely cooked. You can remove the skillet from the heat if necessary, but keep the chicken in the skillet so it cooks under the heat.
- Garnish and enjoy!
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Veggie Jasmine Rice
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Ingredients for 5 servings
- 2 cups cooked jasmine rice
- LOW CARB substitute: steamed cauliflower pearls or rice
- 3 cups broccoli slaw (shredded broccoli stalks, purple cabbage, carrots)
- 1 1/2 teaspoons garlic powder
- 1/2 cup chopped green onion
- 1 teaspoon lime zest
- juice from 1 lime
- pinch sea salt & pepper to taste
- Cook jasmine rice according to the instructions given on the package.
- When it is warm/hot, fluff it with a fork then add it to a large mixing bowl along with the rest of the ingredients. Mixing it while the rice is hot is ideal since the steam of the rice helps to wilt/soften the cabbage slaw so it is much more enjoyable.
- You can enjoy the rice by itself with low sodium soy sauce, or with the saucy main dish such as the honey sriracha chicken. If you plan on enjoying with soy sauce or any other saucy dish, be careful about adding salt & pepper so not to over season the food.