Szechuan Chicken Quinoa Bowls
with Bell Pepper & Red Cabbage
We love a good fluffy rice, but sometimes you just need a little nutty flavor and the beady texture of quinoa. These stir-fry bowls feature Szechuan-coated chicken, bell pepper, and cabbage all served over a bed of quinoa. Let us introduce you to the newest bowl you’re bound to lick clean… you’re welcome!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
1 clove
Garlic
½ cup
White Quinoa
10 ounce
Chicken Cutlets
4 ounce
Shredded Red Cabbage
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
1 tablespoon
Cornstarch
Not included in your delivery
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Peel and mince garlic. Halve, core, and thinly slice bell pepper into strips.
• 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 tsp salt (2 cups water and ½ tsp salt for 4 servings). Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. TIP: Drain any excess water if necessary. • Keep covered off heat until ready to serve.
• While quinoa cooks, pat chicken* dry with paper towels and cut crosswise into ½-inch-thick strips. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. Wipe out pan.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and cabbage; cook, stirring occasionally, until lightly browned, 2-3 minutes.
• Add sweet soy glaze, half the Szechuan paste, half the cornstarch, 1⁄3 cup water, and 1 tsp sugar to pan with veggies. (For 4 servings, use all the Szechuan paste, all the cornstarch, ½ cup water, and 2 tsp sugar.) Stir to combine. • Add chicken and simmer, stirring occasionally, until sauce is slightly thickened, 1-2 minutes.
• Fluff quinoa with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide quinoa between bowls and top with chicken and veggie stir-fry. Spoon any remaining sauce from pan on top and serve.
