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Teppanyaki Chicken Quinoa Bowl

Teppanyaki Chicken Quinoa Bowl

Course Entree
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 3 cups cooked quinoa (follow directions on package)
  • 1 lb. chicken breasts, sliced thinly
  • 2 cups sliced brown mushrooms
  • 2 cups broccoli florettes
  • 2 cups shredded cabbage for garnish
  • 1 cup shredded carrots for garnish
  • 1 cup pea shoots for garnish
  • 3 cloves garlic thinly sliced
  • 1 tsp fresh grated ginger
  • vegetable oil for cooking
  • salt and pepper to taste

Teriyaki Sauce

  • 1/4 cup tamari or gluten free soy sauce
  • 4 tbsp liquid honey
  • 1/2 tsp sesame oil

Instructions

  1. Cook the quinoa according to the directions on the box.  Keep warm

  2. heat up some vegetable oil in a large wok until almost smoking.  Add in the chicken, mushrooms, broccoli garlic and ginger and saute on high heat until the chicken is 90% cooked and the veggies are well caramelized.  You may want to cook the quinoa bowls in w batches as adding ingredients for 4 people in a wok may fill it too full and not add as much color to the veggies and meat!

  3. Add in the honey and caramelize even further.  Add in the soy sauce and sesame oil and cook for just a few seconds.  Let the sauce thicken a bit but don't over reduce the soy or you will regret it!

  4. Serve on a bed of quinoa and garnish with the carrots, cabbage, and pea shoots.  Enjoy!