Chef Kimberly Brock Brown prepared Chicken Stir Fry with Quinoa on Lowcountry Live on Thursday February 21st.
Chicken Stir Fry with Quinoa
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
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.
Tom Crawford is a member of the Meteorological Society. He has been awarded the Seal of Approval from the American Meteorological Society and has been recognized as SC's Best Weathercaster by the AP.More >>
Tom Crawford is a member of the Meteorological Society. Tom has been awarded the Seal of Approval from the American Meteorological Society and has been recognized as South Carolina's Best Weathercaster by the Associated Press.More >>