Grilled Honey-Sriracha Chicken Kabobs
Rice and Sugar Snap Pea Stir-Fry
Ingredients
- 6 Tbsp Sriracha hot sauce, divided
- 2 Tbsp honey
- 2 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- ¼ cup chopped fresh cilantro
Instructions
- Preheat grill or grill pan to medium-high heat. Whisk together 2 Tbsp Sriracha and honey in a small bowl.
- Thread chicken onto bamboo or metal skewers; place in a shallow pan. Whisk together 4 Tbsp Sriracha, lime zest, and lime juice; brush over chicken, turning to coat. Let stand 15 minutes.
- Grill chicken, covered, 5 to 6 minutes per side or until done. Brush with honey mixture, and sprinkle with cilantro.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 1 (20-oz) pkg frozen sugar snap pea stir-fry mix
- 2 Tbsp soy sauce
- ¼ tsp crushed red pepper
Side Dish Instructions
- Cook rice according to package directions; season with salt and pepper to taste.
- Heat stir-fry mix according to package directions; stir in soy sauce and red pepper.
Budget Friendly Meal Plan
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