This Gluten-Free Honey Sriracha Chicken + Cauliflower Rice (and rap) is brought to you by The Whole Smiths. Not only will adults love the spicy kick, but Michelle also designed the recipe to be delicious with or without the sriracha sauce to please the youngest of eaters.
A rap always makes things better.
I like honey, I like sriracha.
I like chicken, I like cauli.
I like million dollar meals.
Where’s oil? Bi%^$ I’m frying.
I like those Le Creusets, the ones that look like honey.
I like going to the Whole Foods, I give ‘em all my money.
I like texts from my butcher when he gets some poultry in.
I like proving healthy’s good, I do what they say it’s not.
They call me Whole Smiths, funny bunny.
Spicy umami, wrong mami.
Hotter than this dish, thai fish, don’t you wish.
I’ve been sitting here for a solid 15 minutes trying to figure out what I wanted to say about this chicken. And then it hit me… my writer’s block can be cured by a few rap verses. I mean, why not. And you know what? It took me two seconds to write that up. What does that say about me though? I can’t write a dumb paragraph about chicken or sriracha but give me a beat and I can go to town?
I think I’m in the wrong business.
Perhaps I can marry both worlds into one? Or maybe I have a rapping/hip hop alter ego? Lil’ Cucumber? I’m not sure but it’s becoming more apparent that it’s a career path I need to start exploring.
Anyways. Moving on. This chicken has honey and sriracha. With that said, it tastes delicious and it’s so easy to make. Your family will love it. See? I think I’m better at communication in lyrics.
Sriracha chicken the entire family can enjoy.
I designed the ingredient amounts of the sauce so you can easily divide it in half. That makes things easy if you have spice adverse eaters in the house. I also seasoned the chicken so that it is totally tasty even without the sauce. Therefore, there’s no need to make a separate meal for the kiddos. This way the grown-ups can enjoy the extra heat and the kids can enjoy the chicken too.
A little trick for ya.
Initially, I had thought to bread this chicken but I thought about our weekend nights and realized that most nights I don’t even want to bother with breading. All that dipping in egg, re-dipping in a flour mix… eh. It’s delicious but I can’t be bothered.
However, I wanted some sort of coating on this chicken to help the sauce to adhere better to it. I decided to just lightly dust the chicken breasts in tapioca flour and see what happened. And it worked! It gave just enough “stick” to the chicken without giving it a crazy texture. In fact, I think it improved the exterior texture.
Sustainable poultry with Bel Campo.
For this recipe, I used my BelCampo chicken. I swear, it’s as if I forgot what chicken tastes like until I had properly sourced chicken. It actually tastes like real chicken! Which made this recipe all the more delicious. BelCampo has a wide array of sustainable, properly sourced proteins to select from. Trip tip, pork chops, flank steak, jerseys, bone broths and more! To check out BelCampo meats for yourself and get 10% off your order (SMITHS10 at checkout) head to their website.
And with that, it is now time to get your Gluten-Free Honey Sriracha Chicken Dance on. Feel free to rap along.
- 2 pounds boneless skinless chicken breasts, cut into strips
- 3 teaspoons salt
- 3 teaspoons tapioca flour
- 1/2 teaspoon garlic powder
- 2 cloves garlic, minced
- 6 tablespoons coconut aminos
- 4 teaspoons sriracha sauce
- 3 teaspoon tamari soy sauce
- 2 teaspoon rice wine vinegar
- 2 teaspoon honey
- 2 teaspoons fresh ginger, grated on a Microplane
- 1 teaspoon lime juice
- 1 teaspoon lime zest
- 2 pound cauliflower, riced
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1/4 cup coconut oil
- Preheat an oven to 425* F and line two baking sheets with parchment paper.
- Add the chicken, 2 teaspoons of the salt, 2 teaspoons of the tapioca flour and garlic powder to a large bowl and toss to coat. Set aside.
- Add the garlic, coconut aminos, sriracha, tamari, rice wine vinegar, hone, ginger, lime juice and zest to a bowl and whisk it to combine until the honey has dissolved. Continually whisking, slowly sprinkle the remaining 1 teaspoon of tapioca flour into the sauce.
- Add the cauliflower rice, olive oil, pepper, and the remaining teaspoon of salt to a large bowl and stir to coat the cauliflower rice evenly.
- Spread the cauliflower rice onto the baking sheets in one thin, even layer. Roast the cauliflower for 15-20 minutes on the middle rack until the cauliflower starts to turn a golden brown.
- Add the coconut oil to a large skillet over medium heat. Once the oil is hot, add the chicken strips to the skillet and fry them for 3-4 minutes on each side until they are cooked through and golden. Once they are cooked through, remove them and add them to the bowl with the sriracha sauce. Continue to cook the remainder of the chicken in batches.
- To serve, serve the Gluten-Free Sriracha Chicken over the cauliflower rice. Pour any remaining sauce over the chicken and rice.