Description
Prepare a flavorful weeknight meal featuring tender chicken glazed with a sweet and savory honey garlic sauce served over fluffy quinoa.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced fresh ginger
- 4 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 tablespoon vegetable oil
- Salt and black pepper to taste
- Optional: Green onions, sliced, for garnish
Instructions
- Cook the quinoa: Combine the rinsed quinoa and chicken broth (or water) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare the sauce: In a small bowl, whisk together the honey, soy sauce, rice vinegar, ginger, minced garlic, and sesame oil. Set aside half of this mixture for later use.
- Thicken the sauce: Pour the remaining half of the sauce mixture into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1 minute until the sauce thickens slightly. Remove from heat.
- Cook the chicken: Season the chicken pieces lightly with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6 to 8 minutes.
- Glaze the chicken: Pour the thickened sauce over the cooked chicken in the skillet. Toss gently to coat all pieces evenly. Cook for 1 minute until the glaze is hot and sticky.
- Assemble the dish: Divide the cooked quinoa among serving bowls. Top with the glazed honey garlic chicken. Drizzle the reserved, uncooked half of the honey garlic sauce over the chicken and quinoa. Garnish with sliced green onions if desired.
Notes
- Rinsing the quinoa removes saponins, which prevents a bitter taste.
- You can substitute brown rice for quinoa if preferred, adjusting the cooking time as necessary.
- For a spicier sauce, add 1/2 teaspoon of red pepper flakes to the sauce mixture.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18
- Sodium: 550
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 48
- Cholesterol: 120