Entrée

Ginger-Chicken Sauté

average rating

rate/review

prep time

10 min

total time

45 min

makes

4 servings, 1/4 recipe (338 g) each

Rate Recipe

photo by:

kraft

add your photo

What You Need

1-1/2 cups water

1 cup quinoa, uncooked

2 tsp. oil, divided

4 small boneless skinless chicken breasts (1 lb./450 g)

1/4 cup Kraft Extra Virgin Olive Oil Fig Balsamic Dressing, divided

4 carrots, cut into 1/4-inch-thick slices

1 Tbsp. minced gingerroot

2 cloves garlic, minced

4 cups loosely packed thinly sliced bok choy (1/2 inch thick)

Make It

BRING water to boil in medium saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.

MEANWHILE, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (170ºF), adding 2 Tbsp. dressing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.

ADD remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently.

SPOON quinoa onto serving plates; top with vegetable mixture and chicken.

kraft kitchens tips

Food Facts

Quinoa was a staple of the ancient Incas who called it "the mother grain." Hailed as the super-grain of the future, quinoa contains more protein than any other grain.

Serving Suggestion

Serve topped with chopped fresh cilantro.