Ingredients
- ¾ cup quinoa
- 1½ cups chicken broth (low-sodium)
- 1 lb chicken breast (boneless, skinless)
- ¼ tsp salt
- ⅛ tsp black pepper
Citrus Glaze
- 2 tbsp soy sauce (low-sodium)
- 1 orange (large, about 1/4 cup)
- ¼ cup chicken broth
- 1 tbsp honey
- 1 tsp cornstarch
Stir-Fry
- 1 tbsp olive oil
- 1 clove garlic (minced)
- 1 tsp fresh ginger (grated, optional)
- 1 red bell pepper (thinly sliced)
- 1 cup sugar snap peas (trimmed)
- 2 cups arugula
- 2 tbsp scallions (chopped, or cilantro, optional)
- 1 tsp toasted sesame seeds (optional)
- 1 lime (cut into wedges, optional)
Equipment: saucepan, large skillet
Method
- Rinse quinoa and combine with chicken broth and a pinch of salt in a saucepan. Bring to a boil, then cover and simmer until absorbed, 12-15 minutes. Fluff and spread on a plate to cool.
- Slice chicken breast into 1/4-inch strips and season with salt and black pepper.
Citrus Glaze
- Whisk soy sauce, the juice of orange, chicken broth, honey, and cornstarch.
Stir-Fry
- Heat olive oil in a large skillet over medium-high. Stir-fry the chicken with garlic and fresh ginger until cooked through, 5-6 minutes. Move to a plate.
- In the same pan, stir-fry red bell pepper and sugar snap peas until crisp-tender, 2-3 minutes. Stir the glaze, add it, and cook until thickened, 1-2 minutes.
- Return the chicken, add the quinoa, and toss in the glaze 1 minute. Off the heat, fold in arugula until just wilted. Season to taste.
- Garnish with scallions and toasted sesame seeds, and serve with lime.
Partly freezing the chicken makes it easier to slice thin. Leftovers keep 2 days; reheat with a splash of broth.