Health & Wellness

Ingredients

• 2 teaspoons vegetable oil
• 1 lb. boneless skinless chicken breast, cut into strips
• 1 cup water
• ½ cup uncooked quinoa
• 1 tablespoon cornstarch
• ½ cup reduced-sodium vegetable broth
• ½ cup orange juice
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons grated fresh ginger
• ½ cup sliced green onion
• 1 cup sliced carrots
• 8 ounces snow peas, ends trimmed

Directions

1. Heat oil in large skillet over medium-high heat. Add chicken strips; cook for 4 minutes or until centers no longer pink. Remove from the skillet. 
2. Place water and quinoa in medium saucepan. Bring to a boil. Reduce to simmer; cover and cook until all water is absorbed, about 12 minutes.
3. Whisk together cornstarch, broth, orange juice and soy sauce; add to skillet Bring to a simmer.
4. Add ginger and onion. Cook for 1-2 minutes. Add carrots and snow peas. Simmer for 3 minutes until crisp-tender. Add chicken and heat for 1 minute. Let stand 3 minutes to set in the flavors.
5. Serve chicken mixture over quinoa.

Makes 4 servings.