This is a delicious meal that has quite a lot of marinade. I have chose to keep it to this volume as you can freeze the remainder and have it on hand for when you want to eat it again
Chicken marinade - Make the whole amount as it keeps in the fridge for ages!
¼ cup sweet chilli sauce
¼ cup light soy sauce
¼ cup black vinegar
½ cup honey
¼ cup oil – Rice Bran ideally
2 tsp fish sauce
1 lime, juiced
Method
Start by cooking the quinoa – it’s always 1 part quinoa and 2 parts liquid so make as much as you need
Cook in a rice cooker, it’s so much simpler, or cook it for 15 minutes on a stove top
Make the marinade by mixing all the ingredients together.
Take ¾ cup of the marinade and pour over the chicken thighs. You can marinade this overnight or, poach the chicken in it.
Heat a pan, which has a lid and place all the chicken in it, pour over all of the marinade and cook for 15 minutes, turning the chicken a few times throughout.
Set aside.
Prepare your vegetables and egg roll…
Dice the carrot, slice off the corn and grab your frozen peas. Alternatively, use a 3 vegetable frozen mix. Makes the preparation time so much quicker. Alternatively, use a 3 vegetable frozen mix, makes the preparation time so much quicker.
Whisk the eggs till combined and pour onto a hot pan and let it cook till there are just a few runny bits. Roll it up and let it cook for a minute longer.
Remove the egg roll and thinly slice.
Remove the chicken from the pan and place the corn, carrots and peas into the pan. Cook these for about 1 minute in the juices and marinade.
Slice the chicken and add this with egg and shallots to the vegetables.
Add the cooked quinoa and give it a stir so all the juices are soaked up.
Serve on a plate with some more sliced shallots and some red chilli
For a vegetarian dish, omit the chicken. This is a super healthy dish with huge amounts of protein and other goodies.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/vietnamese-chicken-w-red-quinoa-stir-fry/