Sweet peaches and spicy chicken sound a little suspicious together. Then one bite makes the whole argument disappear.
I served a combo like this to a skeptic once; the empty plate did the talking. Funny how fast “no thanks” becomes “more, please.”
Pesto, corn, lemon, and sriracha keep every bite lively. Because plain chicken and rice have had enough chances already.
Sriracha Garlic Chicken with Corn & Peach Rice Quinoa Blend
EQUIPMENT (PAID LINKS)
- Large zip-top bag
- Citrus juicer
- Medium mixing bowl
- Medium saucepan with lid
- Microplane or zester
Ingredients
- 2 lemons divided, using the juice of 1½ lemons and the zest of 1 lemon
- 2 teaspoons garlic paste
- 2 teaspoons sriracha seasoning
- 2 boneless skinless chicken breasts, about 6 ounces each
- ½ medium red onion thinly sliced
- 1 tablespoon honey
- 1 cup matchstick carrots
- 2 cups water
- 1 cup dry rice-quinoa blend
- 1 cup peach slices
- 1 cup corn kernels
- 2 tablespoons basil pesto
- ¼ cup slivered almonds
- 2 green onions chopped
- ¼ cup chopped fresh cilantro
- 1 teaspoon sriracha seasoning
Instructions
- Make the Marinade: Squeeze the juice from ½ lemon into a large zip-top bag. Add the garlic paste and 2 teaspoons sriracha seasoning.
- Mix the Marinade: Seal or hold the bag closed and massage the lemon juice, garlic paste, and seasoning together until evenly combined.
- Coat the Chicken: Add the chicken breasts to the bag. Seal the bag and massage the marinade over the chicken until both pieces are evenly coated.
- Slice the Onion: Thinly slice the red onion and set it aside for the slaw.
- Make the Slaw Dressing: Squeeze the juice from another ½ lemon into a medium mixing bowl. Add the honey and whisk until combined.
- Add the Onion: Add the sliced red onion to the lemon-honey dressing and toss lightly.
- Add the Carrots: Add the matchstick carrots and toss them with the onion and dressing.
- Bake the Chicken: Transfer the marinated chicken breasts to a baking sheet. Bake at an estimated 425°F for 18 to 22 minutes, or until the chicken is cooked through.
- Boil the Water: While the chicken cooks, bring 2 cups water to a boil in a medium saucepan over high heat.
- Cook the Rice-Quinoa Blend: Add 1 cup dry rice-quinoa blend to the boiling water and stir. Cover the saucepan, reduce the heat to low, and simmer for about 15 to 20 minutes, or until the grains are tender and the water is absorbed.
- Combine Peaches and Corn: Add the peach slices and corn kernels to a large mixing bowl.
- Add the Lemon Zest: Zest 1 lemon directly over the peaches and corn.
- Add the Lemon Juice: Squeeze the juice from the remaining ½ lemon over the peach and corn mixture.
- Add the Pesto: Add the basil pesto to the bowl with the peaches and corn.
- Add the Almonds: Add the slivered almonds to the peach mixture.
- Add the Green Onions: Add the chopped green onions to the bowl.
- Mix the Peach Mixture: Toss the peaches, corn, lemon zest, lemon juice, pesto, almonds, and green onions until evenly combined.
- Add the Cooked Rice-Quinoa Blend: When the rice-quinoa blend is tender and the water has been absorbed, add the cooked grains to the peach and corn mixture.
- Finish the Rice Blend: Toss the warm rice-quinoa blend with the peach mixture until all the ingredients are evenly distributed.
- Add the Cilantro: Add the chopped cilantro to the carrot and red onion slaw.
- Season the Slaw: Sprinkle 1 teaspoon sriracha seasoning over the slaw.
- Toss the Slaw: Toss the carrots, red onion, cilantro, lemon-honey dressing, and sriracha seasoning until evenly coated.
- Slice the Chicken: Remove the cooked chicken from the oven and slice each breast crosswise into thick pieces.
- Serve: Divide the peach, corn, and rice-quinoa blend between two plates. Add the carrot and red onion slaw, then top or serve alongside the sliced sriracha garlic chicken.
Video Recipe
Sriracha Garlic Chicken with Corn & Peach Rice Quinoa Blend: Little Tricks That Save Dinner
This one is already easy, but a few sneaky shortcuts make it even better. I’m all for cooking smarter when nobody is handing out medals for extra dishes.
Don’t Overthink the Chicken
Chicken breasts can go from juicy to drywall surprisingly fast, so keep an eye on them near the end of cooking. If the pieces are especially thick, pound them slightly or slice them horizontally so they cook more evenly. I’ve learned that “just five more minutes” is usually where perfectly good chicken goes to die.
Swap the Chicken Without Drama
Boneless chicken thighs work beautifully here if you want something more forgiving and a little richer. They stay juicy even if dinner gets distracted by laundry, kids, or whatever chaos wandered into the kitchen. Thighs are basically the chicken version of an insurance policy.
Frozen Corn Is Totally Fine
Fresh corn is lovely, but frozen corn saves time and tastes great once thawed or quickly warmed. Canned corn works too; just drain it really well so the rice mixture doesn’t turn watery. Nobody needs to know you skipped the picturesque corn-shucking moment.
Use Peaches That Actually Taste Like Peaches
Fresh ripe peaches are fantastic, but frozen peach slices are a solid backup when peaches are out of season. Thaw and drain them first so they don’t water everything down. Canned peaches can work in a pinch too, but choose ones packed in juice rather than heavy syrup unless dessert chicken is suddenly the plan.
Shortcut the Grain Situation
If cooking the rice-quinoa blend feels like one saucepan too many, use a microwave pouch of cooked rice, quinoa, or a rice-quinoa blend. Warm it, toss it in, and carry on with your life. This is one of those shortcuts I use without even pretending to feel guilty.
Tone Down the Heat
Sriracha seasoning can sneak up on you, especially when it appears in both the chicken and slaw. Use a little less if you’re cooking for spice-sensitive people, then let heat lovers add more at the table. You can always add spice, but removing it requires witchcraft I do not possess.
No Garlic Paste? No Problem
Finely minced fresh garlic works perfectly if garlic paste isn’t hanging around your refrigerator door. About one small clove per teaspoon of paste is a good starting point. Jarred minced garlic also gets the job done, and yes, the kitchen police will survive.
Pesto Is Flexible
Basil pesto gives the rice mixture a quick boost of herbs, garlic, and richness, but another mild green pesto can step in if that’s what you have. Just avoid anything extremely strong or bitter that might bully the peaches. The goal is harmony, not a condiment cage match.
Toast the Almonds If You Have Five Minutes
Slivered almonds are good straight from the bag, but a quick toast in a dry skillet makes them nuttier and crunchier. Keep the heat medium and watch them closely because nuts have a special talent for burning the second you look away. I have sacrificed enough almonds to know this personally.
Make the Slaw Ahead
The carrot and red onion slaw can sit in the refrigerator for a little while before serving, which actually helps the onion mellow out. If you’re making it several hours ahead, add the cilantro closer to serving so it stays fresh and bright.
Keep the Components Separate for Leftovers
Store the chicken, slaw, and rice mixture in separate airtight containers when possible. The chicken and rice can be reheated gently, while the slaw is better kept cold. Mix everything together before refrigerating and tomorrow’s lunch may become one mysterious, soggy casserole situation.
Reheat Gently
Microwave the chicken and rice in short intervals so they warm without drying out. A splash of water stirred into the rice can help loosen it back up. The slaw should stay cold and go on afterward, because warm carrot slaw is not a kitchen experiment anyone asked for.
Taste Before Adding More Lemon
There’s plenty of lemon working through this dish, so give each mixture a taste before squeezing in anything extra. Peaches vary in sweetness, and pesto varies in saltiness, which means the balance can change every time. Your taste buds are more useful here than blindly obeying another squeeze of citrus.
