Sesame Chicken with Quinoa

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Soy Sauce, Low Sodium(45g)
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  Vinegar, Rice(30g)
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  Honey(30g)
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  Garlic
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  Ginger, Fresh Root(3g)
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  Cornstarch(5g)
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  Green Onion (Scallion)(120g)
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  Sesame Oil, Toasted(10g)
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  Sesame seeds(5g)
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  Quinoa, Dry(240g)
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  Low Sodium Chicken Broth(480g)

Instructions

1. 1Rinse the quinoa under cold water, then combine with the chicken broth in a pot. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 12–15 minutes until the liquid is absorbed and the quinoa is tender with visible spirals. Remove from heat and keep covered.
2. 2While the quinoa cooks, mince the fresh garlic and ginger root, and slice the green onions, keeping white and green parts separate.
3. 3Pat the chicken breasts dry and season generously on both sides with salt and pepper.
4. 4Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board.
5. 5In a small bowl, whisk together the soy sauce, rice vinegar, honey, minced garlic, minced ginger, and cornstarch until the cornstarch dissolves completely.
6. 6Return the skillet to medium heat and pour the sauce mixture into the pan, stirring constantly for 2–3 minutes until thickened and glossy. Slice the chicken into bite-sized pieces, return to the pan, and add the white parts of the green onions. Toss to coat, then remove from heat and stir in the toasted sesame oil.
7. 7Fluff the quinoa with a fork and divide evenly into 2 airtight containers while hot. Top each with half the sesame chicken and sauce, sprinkle with the green parts of the green onions and sesame seeds, then seal.