Y'allll...easy weeknight dinners are something that I cannot live without. They have to be ready in under thirty and have to be easy enough to be cooked with a toddler distracting me at every turn. Yesterday, for instance as I was making this very dish on Instagram Live, mid-video I had to run outside and chase Parks down the side of the house because he had escaped outside. He also proceeded to try and dump a large amount of salt into my pan, needed a new snack every second, and needed to make sure his voice was heard talking over me every chance he got! Days like yesterday (most days) can be a little stressful when all I want to do is get dinner on the table. Enter Healthy Sweet and Sour Grilled Chicken Quinoa Bowls...
I'm not going to lie, I love Chinese takeout. Like LOVE it. But I don't love not knowing the ingredients, the high sodium content, feeling bloated and a little guilty afterwards. Which is why anytime I can make my own takeout, that actually is as satisfying as the real thing, I do it! My hubby's absolute favorite dish to order from a Chinese restaurant is sweet and sour chicken! I decided I could make a healthier version at home that I could feel good about eating myself and my boys eating any day of the week!
I lighten this dish up by grilling my chicken, making a homemade sweet and sour sauce, and then turning the whole thing into a buddha bowl full of goodness, including adding in some Asian broccoli and fresh veggies for crunch!
Um, yeah....get in my belly, please and thank you. Ha!
Kiddos, hubbies, mamas, teenagers...they are all going to gobble this dish up and I bet you don't even get a complaint about eating their broccoli! This is one recipe I cannot wait for you to try out for yourself!
- 1 Lb. Boneless, Skinless Chicken Thighs ( Can use breasts as well)
- 1 Green Onion
- 1/4 Cup Ketchup
- 2 Tbsp. Low Sodium Soy Sauce or Coconut Aminos
- 1/4 Cup Coconut Sugar or Honey
- 1 Tbsp. Grated Ginger
- 3 Minced Garlic Cloves
- 1/2 Cup Rice Wine Vinegar
- 1 Tsp. Sesame Oil
- 2 Cups Cooked Quinoa
For the Broccoli-
- 2 Cups of Broccoli Florets
- 1 Tsp. Avocado Oil
- 1 Tsp. Grated Ginger
- 1 Minced Garlic Clove
- 2 Tsp. Low Sodium Soy Sauce or Coconut Aminos
- 2 Tbsp. Chicken Stock
For Additional Toppings-
- Thinly Sliced Green Onions
- Thinly Sliced Snow Peas
- Shaved or Grated Carrots
- Sesame Seeds
- Finely dice one green onion.
- Heat a saucepan to medium heat and sesame oil and then diced green onion, ginger, and garlic to the pan and sauté for 2 minutes until fragrant.
- Add in ketchup, coconut sugar/honey, soy sauce, and rice wine vinegar at this time. Whisk to combine, reduce heat to a simmer, and cook for 5-10 minutes until thickened. Add water for consistency if needed.
- Preheat a grill or grill pan to medium high heat.
- Season chicken with salt and pepper on one side and then spray with olive oil or avocado oil spray. Place seasoned side down on the pan.
- Season the other side with more salt and pepper. Cook for 5 minutes and then flip chicken.
- Take a couple of tablespoons of the sweet and sour sauce and place into a separate bowl to prevent cross-contamination.
- Brush the chicken with a thin layer of the sweet and sour sauce and then close grill lid, or loosely tent grill pan with aluminum foil while chicken cooks and then reduce heat to medium.
- While your chicken is cooking, heat a wok to medium heat and add 1 tsp. avocado oil, ginger, and garlic for the broccoli and cook for 2-3 minutes until fragrant.
- Add in broccoli florets at this time along with the soy sauce and chicken stock and stir to coat the broccoli. Place a lid over the wok and let the broccoli stir fry for 3-5 minutes until just tender but still bright green with some bite.
- To assemble bowl, place 1/2 cup quinoa in the bottom of a bowl, top with chicken and broccoli and then drizzle with more sweet and sour sauce. Top with the remaining green onions, snow peas, carrots, and sesame seeds.
- Serve immediately.
This sweet and sour chicken is vibrant and fresh and perfect for curing any Chinese takeout craving! (So good!) This dish is a must-make for any night of the week!