Chicken Quinoa Fried “Rice”
4
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy FreeCourse
Main CourseMain Ingredient
ChickenOccasion
HolidaysIngredients
- 2 tablespoons olive oil, divided
- 2 pounds chicken thighs, boneless, skinless, cut into 1/2-inch pieces
- 8 ounces shiitake mushrooms, stemmed and sliced
- 2 medium carrots, cut into 1/8-inch matchsticks
- 2 green onions, thinly sliced, plus more, for garnish
- 2 cloves garlic, minced
- 1 (1/2-inch) knob ginger, finely grated
- 2 cups cooked tricolor quinoa, room temperature
- 1/4 cup San-J No Soy Tamari
- 1 cup frozen shelled edamame, or peas
Directions
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat until it just beginsto smoke. Add chicken and cook, stirring frequently, until golden-brown, about 3-4minutes. Stir in mushrooms, carrots, green onion, garlic and ginger, and cook, stirringfrequently, until vegetables are crisp-tender, about 2 minutes.
- Add remaining oil and quinoa, and cook, stirring frequently, until lightly toasted, about 2-3minutes.
- Stir in San-J No Soy Tamari and edamame, and cook until peas are fully heated throughand chicken is fully cooked, about 1-2 minutes. Garnish with additional green onions, andserve.
