Ingredients
- 3 tablespoons olive oil
- 1 pound carrots, cut into bite-size strips
- 1 red bell pepper, cut into bite size strips
- 1 pound chicken breast halves, boneless and skinless, cut into 1 inch pieces
- 1 cup frozen edamame, thawed
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1/4 teaspoon crush red pepper, optional
- 1 1/2 cups chicken broth
- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons water
- 3 cups quinoa, cooked and hot (for serving)
- 1 tablespoon sesame seeds, toasted
- Crushed red pepper, optional
How to Make
-
Step 1: In a skillet on medium heat heat 1 tablespoon oil and then add the carrots and cook stirring for 5 minutes. Stir in the red bell pepper and cook stirring for 3-5 minutes or until carrots are tender. Transfer to a bowl.
-
Step 2: In the same skillet on medium high heat heat 1 tablespoon oil and then add the chicken and cook stirring for 4-5 minutes or until chicken is no longer pink and transfer the chicken to the same bowl as the vegetables along with the edamame.
-
Step 3: In the same skillet over medium heat heat 1 tablespoon oil and add the ginger and garlic and 1/2 teaspoon crushed red pepper if desired; cook and stir for under a minute and then stir in the broth orange juice and soy sauce and bring to a boil.
-
Step 4: In a small cup or bowl combine the cornstarch and water and stir into the broth mixture; simmer uncovered fo a few minutes and then stir in the chicken and vegetable mixture and cook until heated through.
-
Step 5: Serve over the quinoa and sprinkle with sesame seeds and additional crushed red pepper, if desired.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.