Ingredients
2chicken breasts,boneless, skinless, cut into 1-inch pieces
salt and pepper
1tbspolive oil
3tbspsoy sauce,reduced-sodium
2tbsprice wine vinegar
2tbsphoney
1garlic clove,minced
½tspginger,ground
1tspcornstarch
½cupgreen onions,thinly sliced
2tspsesame oil
1tspsesame seeds,toasted
1cupdry quinoa
2cupschicken broth
Preparation
Season chicken breasts generously on both sides with salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4 to 6 minutes, stirring occasionally until the chicken is cooked through.
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, sprinkled with sesame seeds.
Bring water to boil. Heat the water over high heat in a saucepan until it is boiling.
Simmer the quinoa. Add the quinoa, salt, and stir to combine. Reduce heat to medium to maintain a vigorous simmer.
Cook the quinoa for 12 to 15 minutes or until it is chewy and tender to the taste and looks translucent.
Drain the quinoa completely through a fine-mesh strainer.
Steam the quinoa. Transfer the quinoa back to the saucepan.
Remove the pan from the heat, cover it with a clean dishtowel, and rest for 5 to 10 minutes so that the quinoa can steam.
Fluff the quinoa with a fork. Taste and season with extra salt if needed.
Serve and enjoy!
