½tablespooncornstarch mixed with 1 tablespoon water,for slurry
Quinoa
2cupswhite quinoa
4cupswater
1teaspoonsea salt
Vegetables
2tablespoonsavocado oil,or grapeseed oil, divided
2cupssnap peas,ends trimmed and tough strings removed
2mediumred bell peppers,thinly sliced
2cupscarrots,julienned or cut into matchsticks
2cupsraw bean sprouts
2mediumgreen onions,thinly sliced
Instructions
Marinate the chicken: In a bowl, combine tamari, water, rice vinegar, toasted sesame oil, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce. Add the chicken cubes to 3 tablespoons of the marinade, cover, and let it marinate in the refrigerator for at least 30 minutes.
Thicken the teriyaki sauce. Make a slurry with the cornstarch and water, combine with the remaining teriyaki marinade, and heat in a saucepan on the stovetop or in the microwave at 30 second intervals until slightly thickened to make teriyaki sauce to drizzle on the finished bowls.
Cook quinoa: Follow your quinoa package directions. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
Cook the chicken: Add 1 tablespoon of oil to a large skillet. Remove chicken from the marinade and cook in the skillet over medium-high heat until browned and cooked through, about 5-7 minutes. Remove and set aside.
Sauté vegetables: Use a paper towel to quickly wipe the skillet clean, so the vegetables retain their vibrant colors. Heat a tablespoon of oil in the skillet over medium-high heat. Add snap peas, sliced red bell pepper, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are barely tender-crisp.
Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with teriyaki chicken, sautéed vegetables, and raw bean sprouts. Drizzle extra teriyaki sauce over the bowls.
Garnish and Serve: Garnish the bowls with sliced green onions. Serve immediately with extra teriyaki sauce on the side for those who want an extra kick of flavor.
Notes
Tips:
Trim the peas. If you're using fresh garden peas, you won't need to trim them, but sometimes store-bought peas have a tough string that needs to be removed. Trim the stem end, then gently pull down the length of the pea pod to remove the string.
Check the temperature of the chicken. Using an instant-read meat thermometer is the best way to make sure the chicken is fully cooked. An internal temperature of 165°F measured in the thickest part of the chicken pieces indicates it has been cooked to a safe level.
Make meal prep bowls. If you're making extra bowls for another day or lunches and plan to reheat them, store the crunchy bean sprouts and the teriyaki sauce separately.