Sriracha Chicken Buddha Bowl

Ingredients

• Brown Rice – Quinoa Mixture
• ¾ cup quick cooking brown Basmati rice, soaked for 15-20 minutes and drained
• ¾ cup red quinoa, washed
• Salt to taste
• Sriracha Chicken
• 300 grams boneless chicken breasts, cut into ½ inch pieces
• ¼ cup sriracha sauce
• 1 tablespoon chopped garlic
• Salt to taste
• 1 tablespoon olive oil
• 4-5 button mushrooms, quartered
• ¾ cup chicken stock
• Crushed black peppercorns
• 2 tablespoons cornflour slurry
• Salad
• 1 cup arugula leaves
• 4-5 asparagus stalks, cut into 1 inch pieces and blanched
• 6-8 broccoli florets, blanched
• 6-8 snow peas, stringed, cut into 1 inch pieces and blanched
• Salt to taste
• Crushed black peppercorns to taste
• 2 teaspoons extra virgin olive oil
• Sliced spring onion greens to sprinkle
• Pro V Fusion Omega Boost Trail Mix to sprinkle
• Pro V Regal Jumbo Cranberries to sprinkle

Method

1. Boil 3 cups water in a deep non-stick pan, add brown Basmati rice, red quinoa and salt and mix well. Cover and cook on medium heat for 15-20 minutes.
2. To make sriracha chicken, take chicken in a bowl, add sriracha sauce, garlic and salt and mix well. Set aside to marinate for 15-20 minutes.
3. Heat olive oil in a non-stick wok, add the marinated chicken and sauté for 2-3 minutes. Add mushrooms, mix and sauté for 2-3 minutes.
4. Add chicken stock and mix well. Once the mixture comes to a boil, add crushed black peppercorns and mix.
5. To make salad, take arugula leaves in a bowl. Add asparagus, broccoli, snow peas, salt, crushed black peppercorns, olive oil and mix well.
6. Once the chicken mixture comes to a boil, add cornflour slurry and mix well.
7. Take a bowl, add a portion of rice-quinoa mixture on one side, pour some chicken gravy on other side and place a portion of salad on other side.
8. Sprinkle some spring onion greens on the chicken, sprinkle Pro V Fusion Omega Boost Trail Mix and Pro V Regal Jumbo Cranberries on salad and serve.