This dish is incredibly easy, and quick to whip up! It is also very filling and HEALTHY! If you are watching your sodium, just be sure to accordingly adjust the amount of soy sauce/teriyaki sauce/hoisin sauce. We pre-made the quinoa and marinated the chicken earlier in the day, but this can all be done in less than an hour at dinnertime.
Start with two chicken breasts, sliced into strips. Put into a Ziploc bag, and add garlic, ginger powder, soy sauce and hoisin sauce. Close Ziploc bag and mix around, making sure to coat each piece evenly with the marinade. Leave to marinate for up to 12 hours in the fridge, or while you prepare the quinoa and vegetables.
Prepare quinoa according to box directions if you’re making the whole amount (you will have leftovers, but you can keep the cooked quinoa in the fridge for a few days and add to salads, substitute for rice, etc.) If you choose not to make the whole box, the quinoa to water ratio is 1:2; in other words, use 2 cups of water for every cup of quinoa.
While the quinoa is cooking, rinse and chop the broccoli into small pieces, wipe down the mushrooms with a damp cloth and chop, and chop up cabbage (or, simply used pre-chopped cabbage from a coleslaw mix).
In one pot, we cooked the chicken until done, and in another, we cooked the veggies until slightly softened. We added the chicken to the vegetables, and stirfried with a small amount of hot sauce, teriyaki sauce, and a dash more soy sauce.
Once the chicken and veggies were well coated, we added 3 large scoops of quinoa, and tossed everything together before serving. (The picture below is post-serving). Enjoy!
INGREDIENTS
2 chicken breasts, sliced
1 tbsp chopped garlic
1 tsp ground ginger
2 tsp (+1 tsp) soy sauce
1 tbsp hoisin sauce
1 box Black & Gold quinoa (or less, your choice)
1 cup chopped broccoli
1 cup chopped mushrooms
1 cup chopped cabbage
2 tsp hot sauce
2 tbsp teriyaki sauce
Serves 3. Everything cooked in Kitchen Charm cookware.
