This is a great one to keep in your back pocket. This chicken is [fire] and would be fantastic in a cold summer salad (I’m thinking a mandarin affair), or a quick stir fry. Yum.
gluten-free
Hot Honey Chicken Bowl
Chicken:
1 lb. boneless, skinless chicken breasts, cut into cubes
2 tsp. garlic powder
2 Tbsp. cornstarch or arrowroot powder
1 tsp. cayenne pepper
Generous salt & pepper
1 Tbsp. olive oil
1/4 c. honey
2 Tbsp. sambal olek
3 cloves garlic, minced
2 tsp. lemon juice
1 Tbsp. soy sauce or coconut aminos
More salt, pepper, cayenne & red pepper flakes
Bowl:
1-2 zucchini, cut into moons & air fried until nice and brown with a little salt, pepper & oil
2 carrots, shredded
1 avocado, chopped
2c. quinoa or cous cous cooked in broth with salt & pepper
Juice & zest of 2 limes
Sauce:
1/4 c. your favorite yogurt (I used a thick Skyr-style soy)
1 tsp. lemon juice
1 Tbsp. ranch seasoning powder
Hand full of chopped chives or scallions to garnish
Chop the chicken into bite-sized pieces and toss with the garlic powder, cornstarch/arrowroot powder, cayenne & a generous sprinkle salt & pepper. Blast with a little spray oil and air fry on 400 15 mins or until crispy and done (shaking and re-spraying a couple times through the cook time).
In a medium bowl, combine the olive oil, honey, sambal, minced garlic, lemon juice, soy sauce/coconut aminos and a generous sprinkle each of salt, pepper, red pepper flakes and cumin. Toss the chicken with the sauce and set aside.
Prep the grain bowl bottom and veggies.
Assemble as you wish.
Combine the sauce ingredients together in a small bowl, thinning out with a little water if you want a more pourable sauce.
Top with the scallions or chives.
Serves 4
Gastography 