Honey, Lemon & Soy Sticky Chicken Buddha Bowl
https://foodloversmarket.co.za/recipes/sticky-chicken-buddha-bowl/
The concept of abundance and balance is where the name “Buddha Bowl” originates. The bowls typically have a variety of vibrant and wholesome ingredients arranged in an attractive way, making them visually appealing.
The honey, lemon and soy sticky chicken is a twist on the classic plant-based Buddha Bowl and the Food Lover’s Salad Toppers Sprinkle gives the bowl an extra boost of crunch and flavour.
Cooking Methods
- Pan-Fry
Serves
4Prep Time
20 minutesCooking Time
20 minutesIngredients
For the Sticky Chicken:
-
2 fresh chicken fillets
10ml (2 tsp) Food Lover’s Blended Seed and Extra Virgin Olive Oil
80ml (1/3 cup) low sodium soy sauce
45ml (3 Tbsp) Food Lover’s Orange Blossom Honey
Zest of 1 lemon
15ml (1 Tbsp) fresh lemon juice
Salt and black pepper, to taste
For the Buddha Bowl:
-
500ml (2 cups) cooked quinoa
1 small head of broccoli
2 sweetcorn, on the cob
2 carrots, peeled and roughly grated
½ baby red cabbage, shredded
2 radishes, finely sliced
35g Food Lover’s Salad Toppers Red Pepper and Soy Sprinkle
Directions
For the Sticky Chicken:
-
Cut the chicken fillets into 1-2cm cubes and place in a bowl. Add the rest of the ingredients for the sticky chicken and allow to marinate for about 20 minutes.
Once marinated, heat a pan on a moderate heat, add the chicken and marinade to the pan and cook for about 10-12 minutes or until cooked and reduced to a sticky consistency. Taste and season if needed.
For the Buddha Bowl:
-
Neatly arrange the quinoa and all the fresh ingredients in serving bowls and top with the sticky chicken and Food Lover’s Salad Toppers Sprinkle. Drizzle with the remainder of the sticky chicken sauce.
Serve with a wedge of lime.
