1 lb thin-sliced boneless skinless chicken, cut into strips
1 cup water
1/2 cup uncooked quinoa
1 tbsp cornstarch
1 cup fresh orange juice
1 tbsp reduced-sodium soy sauce
1 tbsp grated fresh ginger
1/2 cup sliced green onion
1 cup sliced carrots
6-oz snow peas, ends cut off
1/4 tsp red pepper flakes
Heat the canola oil in a large skillet or wok over medium-high heat.
Add the chicken to the hot oil and cook, stirring, about 6 minutes until no longer pink. Remove from the skillet and keep warm.
Meanwhile, put the water and quinoa in a medium saucepan and bring to a boil. Reduce to simmer, cover, and simmer until all water is absorbed. This will take about 12 to 15 minutes.
Whisk the cornstarch, orange juice, and soy sauce together; add to the skillet. Bring back to a simmer, stirring often. Add the ginger and onion; cook a couple of minutes while stirring. Add the carrots and snow peas; simmer 3 to 4 minutes just until crisp tender. Add the chicken back to the skillet and heat through. Turn off heat and let stand about 3 to 5 minutes before serving.
To serve, place the quinoa on serving plate and top with the chicken mixture. Sprinkle with the red pepper flakes.
Yield: 4 servings.
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