Chicken fried quinoa
1 cup quinoa
2 cups water
1 large chicken breast, pounded thin and chopped into chunks
2 tbsp low sodium soy sauce
2 tbsp low sodium teriyaki sauce
1 tbsp peanut butter
3 tbsp rice vinegar
1 tbsp sriracha
4 green onions, chopped
1/2 white onion, finely chopped
1 1/2 cups corn kernels (i used two fresh cobs and removed the kernels)
3 carrots, finely chopped
3 celery stalks, finely chopped
3/4 cup peas
1 tbsp low sodium soy sauce
1 tbsp low sodium teriyaki sauce
3/4 cup peanuts
Salt and pepper to taste
About 4 hours before cooking, combine teriyaki sauce, soy sauce, peanut butter, sriracha and vinegar in a large bowl. Microwave for 30 seconds, then whisk together. Pour sauce over top chicken breast. Let marinate for four hours.
When it is time to cook supper, prepare the quinoa. In a medium sauce pan add quinoa and water. Bring to a boil, then let simmer until all the water is absorbed and quinoa has not bite to it.
In a large skillet or wok, add chicken. Pan fry the chicken. Cook for about 6 minutes. Then add in all chopped vegetables. Saute together for another 5 minutes in the chicken marinate. Add in additional soy sauce and teriyaki sauce. Break eggs over top vegetable mix and stir all together. Once the eggs are cooked, add in quinoa and peanuts. Add salt and pepper to taste.
You can choose to add in more sriracha sauce as well if you like yours really spicy. Wes does, so he usually adds in quite a bit of that stuff. Sriracha is just a red chili sauce you can find in the Asian section of the grocery store. It packs quite a bit of flavor!
This was a quick weeknight dinner. Like I mentioned, this recipe made a ton of leftovers. So if you aren't a leftover fan, I would recommend cutting it in half.
Also wanted to say a quick thanks to Vivien and Dan for the coolest wedding favors. Yes I still have these.
I hope everyone has a wonderful Good Friday and Easter weekend. Enjoy your time with family and friends.