Honey Garlic Chicken & Quinoa Fried “Rice”

You know what I love? British stuff. You probably already know that. I love how British people say “take away” instead of “take out”. I also love “take away”, as in the food that has been taken away (to my house). I made a fun Chinese Take Away for dinner tonight – Honey Garlic Chicken & Quinoa Fried “Rice”.

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Juicy, tender chicken, glazed with a sweet and tangy garlic sauce, and Asian spiced quinoa, filled with vegetables, scrambled egg, and black sesame seeds.

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It was so good and so easy!

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Honey Garlic Chicken & Quinoa Fried “Rice”

Serves 4 adults (or 2 adults, 2 kids, and leftovers)

For Chicken

3 large boneless/skinless chicken breasts

4 T tamari sauce (or soy sauce)

2 T Worcestershire sauce

1-2 fresh garlic cloves

1 t sesame oil

2 T vinegar (I used a mixture of rice wine and apple cider)

1 squirt lemon juice

2-3 T honey

1 shake of 5 spice powder

1 shake of wasabi powder

Preheat oven to 350F.

In a bowl, mix all of the ingredients, except for chicken, together. Set aside. Sear your chicken in olive oil for about 3 minutes on each side. Place on a pan in your preheated oven. Bake for about 20 minutes or until juices run clear.

Once the chicken is done baking and has rested for about 5-10 minutes, slice. Pour your sauce mixture into your pan, over medium heat. Allow it to come to a slow boil (it will reduce). Add your sliced chicken.

For Quinoa

2 1/2 C water

1 1/4 C quinoa

2 carrots, sliced

1 small onion, chopped

1/2 C frozen corn

1/2 C frozen peas

1 egg, beaten

S&P

sesame seeds (optional)

Cook your quinoa, as directed. While it is boiling, saute your carrots and onions. Add your peas and corn. Remove from heat. Scramble your egg. Add the vegetable mix and egg to the cooked quinoa, mix together, and turn your heat up. Add a swirl of olive oil and let your quinoa get brown. Sprinkle with sesame seeds.

SERVE, EAT.

It’s so good! Try it (worth all the dishes)!!

Kristin

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