Szechuan Chicken Quinoa Bowls

🥘 Ingredients

• butter
  2 tbsp
• chicken cutlets
  20 oz
• cornstarch
  1 tbsp
• garlic
  1 clove
• green bell pepper
  1 unit
• quinoa
  1 c
• salt
  2 tsp
• shredded red cabbage
  1 oz
• sugar
  2 tsp
• sweet soy glaze
  1 tbsp
• szechuan paste
  1 tbsp

🍳 Cookware

• small pot

1. 

   1

   Wash and dry produce. Peel and mince garlic . Halve, core, and thinly slice green bell pepper into strips.

   garlic: 1 clove, green bell pepper: 1 unit
2. 

   2

   Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in 1 cup water and ¼ teaspoon salt (for 4 servings, use 2 cups water and ½ teaspoon salt). Bring to a boil, then add quinoa ; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, ⏱️ 20 minutes . Keep covered off heat until ready to serve.

   salt: 2 tsp, quinoa: 1 c
3. 

   3

   While quinoa cooks, pat chicken cutlets dry with paper towels and cut crosswise into ½-inch-thick strips. Heat a large pan over medium-high heat. Add a drizzle of oil; add chicken and cook until browned and cooked through, ⏱️ 4 minutes to ⏱️ 5 minutes , flipping halfway. Turn off heat; transfer chicken to a plate. Wipe out pan.

   chicken cutlets: 20 oz
4. 

   4

   In same pan, heat a drizzle of oil over medium-high heat. Add bell pepper and shredded red cabbage ; cook, shaking occasionally, until lightly browned, ⏱️ 2 minutes to ⏱️ 3 minutes .

   shredded red cabbage: 1 oz
5. 

   5

   Add sweet soy glaze , half the szechuan paste , half the cornstarch , ⅓ cup water, and 1 teaspoon sugar to pan with veggies. (For 4 servings, use all the Szechuan paste, all the cornstarch, ½ cup water, and 2 teaspoons sugar.) Stir until combined. Add chicken and simmer, stirring until sauce thickens slightly, ⏱️ 1 minutes .

   sweet soy glaze: 1 tbsp, szechuan paste: 1 tbsp, cornstarch: 1 tbsp, sugar: 2 tsp
6. 

   6

   Fluff quinoa with a fork; stir in 1 tablespoon butter (2 tablespoons if making 4 servings). Divide quinoa between bowls; top with chicken and veggie stir-fry. Spoon any remaining sauce from pan over top and serve.

   butter: 2 tbsp