WHATS FOR DINNER YOU ASK?? WELL COME BY An Apple A Day and pick up your QUINOIA for your QUINOA FRIED RICE ( serve with orange chicken), so yummy and you get your complete proteins! recipes below: QUINOA FRIED RICE Ingredients 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa) 1 ½ cups water or low-sodium chicken stock ¼ small onion, chopped 2 carrots, peeled and chopped 3 scallions, chopped and divided 3 garlic cloves, minced ½ teaspoon fresh ginger, minced 1 tablespoon olive oil 2 eggs, lightly scrambled (still raw) ½ cup frozen peas, thawed Sauce: 1 ½ tablespoons teriyaki sauce 2 ½ tablespoons soy sauce ¾ teaspoon sesame oil Instructions Rinse quinoa a few times in cold water. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork. Cool and store in the fridge, preferably overnight. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve. Lighter Orange Chicken Prep Time: 15 minutes SKINNY ORANGE CHICKEN Ingredients 1 1/2 lbs boneless skinless chicken breasts, diced into small 1-inch pieces 1 1/2 Tbsp canola oil Salt and freshly ground black pepper 2 cloves garlic, minced 2 tsp orange zest 1/3 cup fresh orange juice 1/4 cup + 2 tbsp low-sodium chicken broth 3 Tbsp low-sodium soy sauce 3 Tbsp honey 2 1/2 Tbsp granulted sugar 3/4 tsp onion powder 1/4 tsp dried ginger 2 Tbsp white vinegar 1/2 tsp Sriracha hot sauce (optional) 2 Tbsp cornstarch Chopped green onions and sesame seeds, for serving Directions Heat a wok over moderately high heat. Add canola oil and once hot add chicken and season lightly with salt and pepper. Cook chicken, tossing occasionally, until it has cooked through, about 5 - 6 minutes. Transfer to a plate, leaving the little bit of remaining oil behind. Reduce burner to medium heat and return skillet to heat. Add garlic and saute 30 seconds. Remove from heat. Add in orange juice, 1/4 cup of the chicken broth, the orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar and Sriracha. Season with salt and pepper to taste and return to heat. In a small bowl stir together cornstarch with remaining 2 Tbsp chicken broth until well blended. Pour mixture into wok, cook and stir constantly until sauce bubbles and has thickened well. Remove from heat and toss chicken in sauce mixture.
Posted on: Thu, 08 Jan 2015 16:20:41 +0000
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