Cooking w/ Chef Kimberly: Chicken Stir Fry with Quinoa

      Chef Kimberly Brock Brown prepared Chicken Stir Fry with Quinoa on Lowcountry Live on Thursday February 21st.

      Chicken Stir Fry with Quinoa{}


      Teriyaki Sauce 4 oz & 12oz

      Boneless Chicken Strips 1lb

      Sesame Oil 2oz

      Canola Oil 2oz

      Dry Ginger 1Tbl

      Garlic 1 tsp

      Bokchoy or Green Cabbage {} 1/2 head thinly sliced

      Broccoli 1 cup small florets

      Bell Peppers 1 each, green and red,{} julienne cut

      Carrots 1 cup bias or shredded

      Snow Peas 1 cup

      Celery 1 cup bias cut

      Onion 1/2 sliced


      Marinate the chicken in the sesame oil, ginger and 4oz teriyaki sauce. Prep/chop veggies.{} Heat skillet and add the canola oil. When hot add the chicken - it should sizzle immediately. Let the chicken brown then turn over and add the garlic, cabbage and broccoli. Stir in the peppers, carrots, snow peas, celery & onions. Add the remaining Teriyaki Sauce and bring to a simmer. Serve over Sesame flavored Quinoa.


      Prepare Quinoa according to package directions adding 1 oz Sesame Oil and 1 Tbl of Sesame Seeds to the pot.


      This makes 4 servings.