Friday, April 3, 2015

Chicken Quinoa

  • 4 boneless/skinless chicken breast( Cut in small pieces)
  • 2 cups quinoa
  • 4 cups chicken or vegetable broth
  • 6 tbsp Kikkoman naturally brewed soy sauce
  • 1 cup peas
  • 1 cup julienned carrots
  • 2 garlic cloves minced
  • 1 bunch of green onions finely chopped
  • Olive oil
  • In a medium frying pan heat some olive oil and cook chicken, pour some Kikkoman naturally brewed soy sauce so that the chicken will absorb the great flavor.
  • Then, cook the quinoa. In a medium sauce pan bring the 4 cups of broth to a boil and add the 2 cups of quinoa. Lower temperature to medium and cook for 10-12 minutes. The liquid should be all absorbed by then. Remove from heat. Cover and let it sit for 5-10 minutes. Don’t cook it for longer or the quinoa will turn out mushy.
  • While the quinoa is cooking, in another small pan boil or steam the carrots and peas for about 5-7 minutes.
  • In a large skillet or wok, put a little bit of cooking oil (about 1 tablespoon), grated ginger, and minced garlic in high heat. Then add the pieces of chicken, carrots and peas. Cook for another 3-5 minutes in high heat.
  • Add the quinoa. Then add 6 tablespoons Kikkoman naturally brewed soy sauce and mix it all together. Cook for a couple more minutes and finally add the chopped green onions. Enjoy!

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