Ingredients:
1 cup cooked Quinoa, according to package instructions (line a baking sheet with a napkin or paper towels spread out in a single layer to dry well)
1 marinated Kimchee Chicken breast, julienned
4 tablespoons peanut oil or grape seed oil
1 carrot, peeled and julienne fine
¼ cup snow peas, julienne fine
1 teaspoon peeled and julienne fresh ginger
1 cup fresh English peas, blanched in boiling water for 20 seconds, then cooled in an ice bath (or frozen peas, defrosted)
1 egg, scrambled
¼ cup bean sprouts
2 tablespoons sesame seeds. toasted
1 teaspoon sesame oil
1-2 tablespoons soy sauce to taste
Directions:
In a sauté pan, heat 2 tablespoons of peanut oil until smoking. Cook the chicken until cooked through; season with salt. Set chicken aside.
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In a wok or very, very large sauté pan, heat the remaining peanut oil until smoking; begin by cooking the quinoa, carrot and snow peas, shaking and stirring the vegetables for 1 minute. Add the ginger and peas for 30 seconds. Add the scrambled egg and sprouts, cook stirring for 1 minute. Mix in the chicken, finish with sesame oil, soy and sesame seeds.
Kimchee Marinade for the chicken
Ingredients:
2 tablespoons fish sauce
4 tablespoons Korean hot pepper
2 inch peeled piece of ginger, grated
4 teaspoons sesame oil
2 garlic cloves
Directions:
Puree the marinade until smooth; place up to 4 chicken breasts in the marinade overnight.