Crispy Orange Chicken Quinoa Bowls
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Oven fried chicken bites tossed in a spicy sweet honey orange sriracha sauce and then served over quinoa with steamed broccoli. A great healthy, quick meal!
Ingredients
  • For the Chicken:
  • 1½ pounds boneless skinless chicken breast, cut into bite size pieces
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 2 cups panko bread crumbs (plain is great - I used lemon pepper panko breadcrumbs in one trial and they were fantastic!)
  • For the Sauce:
  • 1 teaspoon olive oil
  • 3 cloves garlic, very finely minced
  • ¼ cup honey
  • 1 tablespoon orange zest ( about 1 medium orange, zested and juiced)
  • ¼ cup fresh orange juice (from the orange listed above)
  • 2 teaspoons sriracha (see note)
  • ½ teaspoon kosher salt
  • red pepper flakes to taste
  • 1 tablespoon cornstarch
  • ½ cup cold low sodium chicken broth
  • For the Bowls:
  • 1 cup uncooked quinoa
  • 1 large head of broccoli, florets cut into 2" pieces
  • green onions to garnish
Instructions
  1. Preheat the oven to 375 and grease a large baking sheet or line with parchment paper.
  2. In a medium bowl mix together the chicken,honey, and sriracha until evenly coated.
  3. Pour the panko breadcrumbs onto a plate or shallow dish. Coat the chicken pieces with the breadcrumbs and place them in a single layer on the prepared baking sheet.
  4. Bake for 30 minutes.
  5. While the chicken bakes,heat the oil over medium in a small saucepan. Add the garlic and cook for just a minute. Then add the honey, orange zest, orange juice, sriracha, kosher salt, and red pepper flakes. Stir, simmer, and then reduce the heat.
  6. Stir together the cornstarch and chicken broth and then slowly pour it into the honey and orange mixture on the stove, stirring while you pour. Cook over medium low heat, stirring occasionally - sauce will thicken as it cooks.
  7. Prepare the quinoa according to package instructions.
  8. Place the broccoli in a medium sauce pan. Add about an inch of water. Bring it to a boil, cover, and steam for only a minute. (I like my broccoli crisp and bright green). Remove it from the heat and pour out any excess water.
  9. When the chicken is cooked through toss it with the sauce.
  10. Divide the quinoa between 4 bowls. Top with chicken, broccoli, and green onions. I like to reserve a little sauce to spoon over each bowl before serving.
Recipe by Sugar Dish Me at https://www.sugardishme.com/crispy-orange-chicken-quinoa-bowls/