1 pound boneless skinless chicken breast, very thinly sliced
THE QUINOA:
1 cup uncooked red quinoa, rinsed thoroughly under cold water
2 cups water
THE SAUCE:
1/4 cup soy sauce
3 TBSP natural creamy peanut butter
1 TBSP water
1/4 tsp ground ginger
1/2 tsp crushed red pepper flakes
STIR-FRY:
2 TBSP peanut oil
1 white onion, chopped
1 red bell pepper, chopped
FOR SERVING:
1/2 cup lightly salted roasted peanuts
DIRECTIONS
MARINATE THE CHICKEN: Stir together the 2 TBSP soy sauce, 1 TBSP cornstarch, and 1/4 tsp black pepper in a large bowl. Add the sliced chicken to the bowl and toss to coat then cover the bowl and set aside while you make the quinoa.
MAKE THE QUINOA: Stir together the 1 cup of quinoa and the 2 cups water in a large saucepan over medium-high heat and bring to a boil then cover the pan and reduce the heat to low and simmer, stirring occasionally, for about 30 minutes or until the quinoa is tender and has aborbed the liquid in the pan.
MAKE THE SAUCE: Stir together the 1/4 cup soy sauce, 2 TBSP penaut butter, water, ginger, and crushed red pepper in a small bowl then set aside.
STIR-FRY: Heat the 2 TBSP of peanut oil in a large wok over high heat. When the oil is hot add the chicken to the wok and stir-fry until chicken is no longer pink, about 3 minutes. Add the onion and bell pepper to the wok and stir-fry for about 2 minutes then stir in the sauce and stir-fry for 1 more minute.
SERVE: Fluff the quinoa with a fork then serve the quinoa in bowls with the chicken and vegetables and sprinkled with the peanuts.
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