Spicy Sriracha Chicken & Quinoa: Your New 50g Protein Lunch Powerhouse

👩‍🍳 Instructions

1. 1

   In a medium bowl, combine soy sauce, sriracha, rice vinegar, sesame oil, minced garlic, and grated ginger. Add chicken cubes and toss to coat. Let marinate for 15 minutes at room temperature, or up to 1 hour in the refrigerator.
2. 2

   Rinse quinoa thoroughly. In a medium saucepan, combine rinsed quinoa, broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
3. 3

   Heat olive oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 4-6 minutes, flipping occasionally, until cooked through and lightly browned. Remove chicken from the pan and set aside.
4. 4

   Add diced red bell pepper and shredded carrots to the same pan. Sauté for 3-4 minutes until they begin to soften. Stir in frozen edamame and cook for another 2 minutes, until heated through.
5. 5

   Return cooked chicken to the pan with the vegetables. Toss everything together to combine and warm through.
6. 6

   Divide cooked quinoa among serving bowls. Top with the spicy chicken and vegetable mixture. Garnish with sliced green onions and sesame seeds, if desired. Serve with a squeeze of fresh lime juice.