Vietnamese Chicken w/ Red Quinoa Stir Fry

Finding Feasts - Vietnamese Chicken w Red Quinoa Stir Fry

Ingredients

3 chicken thighs

1 c red quinoa

2 c water

2 eggs, lightly beaten

1/4 c carrot, diced

1/4 c corn

1/4 c peas

1/2 c shallots, finely sliced

Chicken marinade

It seems like a lot but make the whole amount as it keeps in the fridge for ages!

1/4 c sweet chilli sauce

1/4 c light soy sauce

1/4 c black vinegar

1/2 c honey

1/4 c oil – Rice Bran ideally

2 tsp fish sauce

1 lime, juiced

Method

Serves 2 people

Finding Feasts - Vietnamese Chicken w Red Quinoa Stir Fry

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 3/4 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.

Finding Feasts - Vietnamese Chicken w Red Quinoa Stir Fry 6

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.

Finding Feasts - Vietnamese Chicken w Red Quinoa Stir Fry 2

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

Finding Feasts - Vietnamese Chicken w Red Quinoa Stir Fry

For a vegetarian dish, omit the chicken. This is a super healthy dish with huge amounts of protein and other goodies.

Finding Feasts - Vietnamese Chicken w Red Quinoa Stir Fry

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Vietnamese Chicken w/ Red Quinoa Stir Fry
Author: 
Recipe type: Dinner
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
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
Ingredients
  • 3 chicken thighs
  • 1 cup red quinoa
  • 2 cup water
  • 2 eggs, lightly beaten
  • ¼ cup carrot, diced
  • ¼ cup corn
  • ¼ cup peas
  • ½ cup shallots, finely sliced
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
Instructions
  1. Start by cooking the quinoa – it’s always 1 part quinoa and 2 parts liquid so make as much as you need
  2. Cook in a rice cooker, it’s so much simpler, or cook it for 15 minutes on a stove top
  3. Make the marinade by mixing all the ingredients together.
  4. Take ¾ cup of the marinade and pour over the chicken thighs. You can marinade this overnight or, poach the chicken in it.
  5. 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.
  6. Set aside.
  7. Prepare your vegetables and egg roll…
  8. 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.
  9. 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.
  10. Remove the egg roll and thinly slice.
  11. 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.
  12. Slice the chicken and add this with egg and shallots to the vegetables.
  13. Add the cooked quinoa and give it a stir so all the juices are soaked up.
  14. Serve on a plate with some more sliced shallots and some red chilli
  15. For a vegetarian dish, omit the chicken. This is a super healthy dish with huge amounts of protein and other goodies.

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