Hot Honey Glazed Chicken with Pickled Cucumbers & Quinoa

How To Make Hot Honey Glazed Chicken with Pickled
Cucumbers & Quinoa

1. In a bowl, whisk together vinegar, water, sugar, salt, and chili flakes until the sugar dissolves.
2. Add the sliced cucumbers and press them down so they’re fully submerged.
3. Cover and refrigerate for at least 1 hour or overnight.
4. In a medium saucepan, heat olive oil over medium heat.
5. Add quinoa and toast for 1-2 minutes.
6. Add stock (or water) and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
8. Fluff with a fork and set aside.
9. Heat olive oil in a skillet over medium heat.
10. Season chicken with salt and pepper, then sear for 4-5 minutes per side until golden brown and cooked through.
11. In a small bowl, mix honey, hot sauce, chili flakes, and minced garlic.
12. Pour the glaze over the chicken in the skillet and cook for 1-2 minutes, spooning the sauce over the chicken until coated.
13. Divide the cooked quinoa among containers.
14. Add the glazed chicken and a portion of pickled cucumbers to each container.
15. Garnish with fresh coriander, spring onion, sesame seeds, and pack lime wedges on the side for a fresh squeeze before eating.
16. Store in the fridge for up to 4 days.
17. Reheat the chicken and quinoa before eating and enjoy the pickled cucumbers.