2 boneless, skinless chicken breast, cut into 1 inch pieces
fresh ground sea salt and fresh ground black pepper
1 TB olive oil
3 TB reduced sodium soy sauce
2 TB rice wine vinegar
2 TB honey
1 garlic clove minced
1/2 tsp ground giner
1 tsp cornstarch
1/2 cup thinly sliced green onions
2 tsp sesame oil
1 tsp toasted sesame seeds
Quinoa
1 cup dry quinoa
2 cups chicken broth
Eggs, peas, grated carrots as desired
Instructions
Season chicken breasts generously on both sides with
salt and pepper. Heat oil in large saute pan over
medium-high heat. Add chicken and saute for 4 to 6
minutes, stirring occasionally, until the chicken is
done.
While chicken is cooking, whisk together the soy
sauce,rice wine vinegar, honey,garlic, ginger, and
cornstarch until combined. When the chicken is
cooked through, add the green onions and soy sauce
mixture to the pan and stir immediately to coat
the chicken. The sauce will thicken quickly.
Stir in sesame oil, then remove from heat and
serve over cooked quinoa. Sprinkle with sesame
seeds.
Cook quinoa according to package directions
substituting chicken broth for water. Stir fry
eggs, grated carrots and peas in a saute pan. Add
cooked quinoa and several dashes of soy sauce. Fry
for a few minutes to produce a fried rice taste.
Originally Submitted
9/23/2013
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