Chef Kimberly Brock Brown prepared Chicken Stir Fry with Quinoa on Lowcountry Live on Thursday February 21st.
Chicken Stir Fry with Quinoa
Ingredients
Teriyaki Sauce 4 oz & 12oz
Boneless Chicken Strips 1lb
Sesame Oil 2oz
Canola Oil 2oz
Dry Ginger 1Tbl
Garlic 1 tsp
Bokchoy or Green Cabbage ½ head thinly sliced
Broccoli 1 cup small florets
Bell Peppers 1 each, green and red, julienne cut
Carrots 1 cup bias or shredded
Snow Peas 1 cup
Celery 1 cup bias cut
Onion ½ sliced
Directions
Marinate the chicken in the sesame oil, ginger and 4oz teriyaki sauce. Prep/chop veggies. Heat skillet and add the canola oil. When hot add the chicken - it should sizzle immediately. Let the chicken brown then turn over and add the garlic, cabbage and broccoli. Stir in the peppers, carrots, snow peas, celery & onions. Add the remaining Teriyaki Sauce and bring to a simmer. Serve over Sesame flavored Quinoa.
Prepare Quinoa according to package directions adding 1 oz Sesame Oil and 1 Tbl of Sesame Seeds to the pot.
This makes 4 servings.
