Szechuan Chicken Quinoa Bowls

🥘 Ingredients

• butter
  1 tbsp
• chicken cutlets
  2 pieces
• cooking oil
  2 tbsp
• cornstarch
  1 tsp
• garlic
  2 cloves
• green bell pepper
  1 unit
• quinoa
  1 c
• salt
  ¼ tsp
• shredded red cabbage
  1 c
• sugar
  1 tsp
• sweet soy glaze
  3 tbsp
• szechuan paste
  2 tbsp

🍳 Cookware

• small pot
• large pan

1. 

   1

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

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

   2

   Heat a drizzle of cooking oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant ⏱️ 30 seconds . Stir in 1 cup water and salt . Bring to a boil, then add quinoa ; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated ⏱️ 15 minutes . Drain any excess water if necessary. Keep covered off heat until ready to serve.

   cooking oil: 2 tbsp, salt: ¼ tsp, quinoa: 1 c
3. 

   3

   While quinoa cooks, pat chicken dry with paper towels and cut crosswise into ½-inch-thick strips. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken cutlets ; cook until browned and cooked through ⏱️ 3 minutes per side. Turn off heat; transfer chicken to a plate. Wipe out pan.

   chicken cutlets: 2 pieces
4. 

   4

   Heat a drizzle of cooking oil in pan used for chicken over medium-high heat. Add bell pepper and shredded red cabbage ; cook, stirring occasionally, until lightly browned ⏱️ 2 minutes .

   shredded red cabbage: 1 c
5. 

   5

   Add sweet soy glaze , half the szechuan paste , half the cornstarch , ⅓ cup water, and sugar to pan with veggies. Stir to combine. Add chicken and simmer, stirring occasionally, until sauce is slightly thickened ⏱️ 1 minutes .

   sweet soy glaze: 3 tbsp, szechuan paste: 2 tbsp, cornstarch: 1 tsp, sugar: 1 tsp
6. 

   6

   Fluff quinoa with a fork; stir in butter . Divide quinoa between bowls and top with chicken and veggie stir-fry. Spoon any remaining sauce from pan on top and serve.

   butter: 1 tbsp