Sunday, September 8, 2013

Chicken Fried Quinoa

I’ve been trying to eat moderately healthier, so for this week (with the theme being fried food), I opted for a healthy version of fried rice. Or at least I’m assuming quinoa is healthier then rice, but I’m no nutritionist, so take any claims of healthiness with a grain of salt. If the quantities in the recipe and the pictures don’t look like they match up, you’d be right. I made enough quinoa and chicken for two servings, but only cooked one finished serving.

Chicken Fried Quinoa (serves 2):
1 cup uncooked quinoa, washed
2 cups chicken stock

2 tbsp peanut oil, divided
1 large chicken breast, skin removed, diced
Broccoli, chopped into florets
1 large shallot, diced
2 cloves garlic, diced
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
Frozen peas

1 egg
1 tbsp white vinegar

Purple basil
Green onions (green parts only)
Black pepper
Sriracha hot sauce

Make sure you rinse your quinoa before cooking, even if the package says it’s pre-washed. Bring the 2 cups chicken stock to a boil, add the quinoa, and simmer for 15 minutes. Drain excess liquid and refrigerate overnight.

Gather all the ingredients and have them ready to go – this cooks fast, so you won’t have any time to chop things on the fly. Fill a medium saucepan with water, add 1 tablespoon of white vinegar, and heat to a simmer. Keep it simmering so you can start poaching your egg when the time comes.

Heat a pan over high heat. Add 1 tbsp of peanut oil, and the diced chicken. Cook for about 3 minutes, turning halfway. Remove to a plate. While the chicken is cooking, place the broccoli florets in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 1 minute.

Add the broccoli to the pan, and cook for 2 minutes, flipping occasionally. Add shallots and garlic, cook for 30 seconds (add the other tablespoon of peanut oil if the pan looks a little dry), and add back in the chicken and cooked quinoa. Cook for 2 minutes, stirring regularly.

Right after you add the quinoa to the frying pan, start poaching your egg. Crack the egg open into a small dish. Use a slotted spoon to create a whirlpool in the pan of water, and bring the bowl as close to the water as you can, and slip the egg into the center of the water. Keep the water at a simmer, and cook for exactly 3 ½ minutes.

Add the soy, fish, and oyster sauce to the quinoa, stirring to incorporate. Let cook for about 30 seconds, then add the frozen peas (straight out of the bag) and cook for 30 seconds. Remove from heat and plate.

Remove the poached egg from the water with a slotted spoon, and drain any excess water. Lay on top of the fried quinoa.

Sprinkle on a good amount of black pepper, squirt on a generous portion of sriracha, and garnish with green onion slices and purple/Thai basil.


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