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Teriyaki Chicken and Quinoa Bowl

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Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

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Teriyaki Chicken and Quinoa Bowl

Created by: Howcan Team

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  • Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
  • In a small bowl, whisk together the soy sauce, brown sugar, garlic, and ginger. In a separate small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry.
  • Season the chicken pieces with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-6 minutes.
  • Pour the teriyaki sauce over the cooked chicken in the skillet. Stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce has thickened and coats the chicken. Remove from heat.
  • To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with the teriyaki chicken, and garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
Main Course
Asian

The Teriyaki Chicken and Quinoa Bowl is a modern fusion dish that combines the flavors of Japanese and South American cuisine. The dish originated in the United States, where chefs sought to create a healthy and flavorful meal option. The succulent grilled chicken is marinated in a sweet and savory teriyaki sauce, then served over a bed of fluffy quinoa, which is rich in protein and nutrients. The dish is often garnished with fresh vegetables, such as avocado, cucumber, and edamame, adding a refreshing crunch. This dish has become popular in health-conscious restaurants across the country, and it's a favorite among those seeking a balanced and delicious meal. For the best version of this dish, look for restaurants with skilled chefs who can perfectly balance the sweetness of the teriyaki sauce with the nuttiness of the quinoa.

40 min

|

4

|

400 calories

Instructions

  • Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
  • In a small bowl, whisk together the soy sauce, brown sugar, garlic, and ginger. In a separate small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry.
  • Season the chicken pieces with salt and pepper. In a large skillet, heat the vegetable oil over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-6 minutes.
  • Pour the teriyaki sauce over the cooked chicken in the skillet. Stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce has thickened and coats the chicken. Remove from heat.
  • To assemble the bowls, divide the cooked quinoa among 4 serving bowls. Top with the teriyaki chicken, and garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
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