Cashew Chicken Stir-Fry with Vegetables & Quinoa

Step 1

1 Cook the quinoa Fill a small pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the mirin; stir to combine. Cover to keep warm.

Step 2

2 Prepare the ingredients & make the sauce Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. In a bowl, combine the hoisin sauce, half the vinegar (you will have extra), half the soy sauce, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.

Step 3

3 Cook the chicken Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the remaining soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Step 4

4 Start the stir-fry Add the sesame oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions, diced pepper, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.

Step 5

5 Finish & serve your dish Add the cooked chicken, chopped cashews, and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked quinoa with the finished stir-fry. Garnish with the sliced green tops of the scallions. Enjoy!