Ingredients
- null 1 cup RiceSelect® Tri-Color Quinoa
- null 2 Tbsp soy sauce
- null 2 Tbsp ketchup
- null 2 Tbsp sambal oelek chili paste
- null 1 Tbsp oyster sauce
- null 1 Tbsp rice wine vinegar
- null 1 tsp brown sugar
- null 3 Tbsp canola oil, divided
- null 12 oz boneless, skinless chicken thighs, sliced
- null ¼ tsp salt
- null ¼ tsp pepper
- null 2 cups small broccolini florets
- null 1 carrot, cut into matchsticks
- null 1 red pepper, sliced
- null 2 shallots, sliced
- null 2 heads baby bok choy, chopped
- null 1 cup snow peas, trimmed
- null 4 green onions, thinly sliced diagonally
- null 3 cloves garlic, minced
- null 1 Tbsp fresh ginger, minced
- null 1 tsp curry powder
- null 2 eggs
- null 2 Tbsp water
- null 1 cup microgreens, for garnishing
Instructions
- Prepare quinoa according to package directions. Let cool completely. Stir together soy sauce, ketchup, sambal oelek, oyster sauce, rice wine vinegar and sugar; set aside.
- Heat 2 tbsp oil in large skillet or wok set over high heat; cook chicken, salt and pepper, stirring, for 3 to 5 minutes or until cooked through. Transfer to plate.
- Add remaining oil to skillet; cook broccolini, carrots, red pepper, shallots, bok choy, snow peas and green onions, stirring, for 3 to 5 minutes or until starting to soften. Stir in quinoa, garlic, ginger and curry powder; cook for 2 to 3 minutes or until well coated.
- Stir in eggs; cook for 1 minute. Return chicken to skillet. Stir in reserved sauce and 2 tbsp water; cook for 2 to 3 minutes or until quinoa is heated through. Divide among 4 plates and garnish with microgreens.