Thursday, June 9, 2011
The actual cooking part of the recipe goes pretty quickly, so to save time at the dinner rush, I would recommend chopping all the chicken and veggies earlier in the day. You could even mix the sauce together beforehand to make it really quick and easy. Enjoy!
Asian Quinoa Chicken Stir-Fry
recipe by Lara
3 cups water
1-1/2 cups quinoa
3 Tbs. rice vinegar
3 Tbs. soy sauce
1 Tbs. sesame oil
1 tsp. salt
1/2 cup plum sauce (found in the Asian section of grocery store)
2 Tbs. brown sugar
1 Tbs. olive oil
1-1/2 lbs. boneless skinless chicken breast, cubed
2 bell peppers, chopped
5 green onions, thinly sliced
1 cup sugar snap peas, trimmed and cut into 1-inch pieces.
6 garlic cloves, minced
1 Tbs. fresh ginger, minced
1/4 tsp. crushed red pepper
honey roasted peanuts (optional)
Directions: In a saucepan, combine water and quinoa and heat until boiling. Turn heat to low, cover with a tight fitting lid, and simmer for 12-15 minutes or until water is absorbed and white filaments appear on the quinoa grain. Set aside. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, salt, plum sauce, and brown sugar. Set aside.
In a large skillet over medium-high heat, heat olive oil and saute cubed chicken breast until lightly browned--- about 5 minutes. Add chopped peppers, green onions, and sugar snap peas and cook 1-2 minutes. Add garlic, ginger, and crushed red pepper and cook an additional 1-2 minutes. Pour sauce over chicken mixture and cook until thickened slightly--about 2 minutes.
Remove from heat and stir in cooked quinoa.
Serve warm topped with honey roasted peanuts if desired. Makes 6-8 servings. Enjoy!
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