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Chinese-Style Quinoa Bowl
A vibrant and well-balanced bowl featuring tender chicken in a sweet and sour sauce, fresh veggies, and fluffy quinoa.
Ingredients
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COMPONENT to taste
- to taste
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Method
Cook the quinoa according to package instructions.
Halve the cherry tomatoes, slice the avocado, and drain the canned corn.
Cut the chicken breast into bite-sized pieces. Whisk together the flour, egg, and spices, then coat the chicken in the mixture.
Pan-fry the chicken over medium heat for 5-7 minutes until golden brown.
Mix together the soy sauce, ketchup, sugar, and vegetable oil. Pour the sauce over the chicken, reduce the heat, and simmer for another 2-3 minutes.
Assemble the bowl by putting down a base of quinoa, then arrange the corn, cherry tomatoes, avocado, and hot chicken in separate sections on top.
Drizzle the bowl with the leftover sauce from the pan.
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