Ginger-Chicken Saute

1. 1

   Bring water to boil in medium saucepan.

2. 2

   Add quinoa; cover.

3. 3

   Simmer on medium-low heat 15 min.

4. 4

   or until liquid is absorbed.

5. 5

   Meanwhile, heat 1 tsp.

6. 6

   oil in large skillet on medium-high heat.

7. 7

   Add chicken; cook 5 to 7 min.

8. 8

   on each side or until done (165 degrees F), adding 2 Tbsp.

9. 9

   dressing to skillet for the last minute.

10. 10

    Transfer chicken to plate; top with reserved pan drippings.

11. 11

    Cover to keep warm.

12. 12

    Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min.

13. 13

    or until ginger and garlic are fragrant, but not browned, stirring frequently.

14. 14

    Stir in bok choy; cook 1 to 2 min.

15. 15

    or until bok choy begins to wilt.

16. 16

    Add remaining dressing; cook 2 min.

17. 17

    or until carrots are crisp-tender and liquid comes to boil, stirring frequently.

18. 18

    Spoon quinoa onto serving plates; top with vegetable mixture and chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.