Thai Chicken or Beef Bowl
Prep Time: 15 minutes Cook Time: 45 minutes | Total Time: 1 hour Servings: 2
Ingredients:
- 2 tablespoons Burman's Reduced Sodium Soy Sauce
- 2 tablespoons Tuscan Garden White Vinegar, divided
- 2 teaspoons Simply Nature Organic Light Agave Nectar, divided
- 2 tablespoons minced ginger, divided
- 3 tablespoons bias-sliced green onion, divided, plus additional for garnish
- 8 ounces Never Any! Chicken Breast or Black Angus Ribeye Steak, thinly sliced
- 1/4 teaspoon Stonemill Iodized Salt, divided, plus additional to taste
- 1/2 cup Simply Nature Organic Quinoa or 1/2 cup Earthly Grains Long Grain White Rice
- 3 tablespoons Carlini Canola Oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 cup broccoli florets
- 1/2 cup peeled carrots
Directions:
- In a large bowl, combine soy sauce, 1 tablespoon vinegar, 1 teaspoon agave nectar, 1 tablespoon ginger, 1 tablespoon green onion and choice of chicken or ribeye. Refrigerate and marinate for 30 minutes.
- In a small bowl, combine the remaining 1 tablespoon vinegar, 1 teaspoon agave nectar, 2 tablespoons green onions and 1/8 teaspoon salt. Reserve.
- In a small pot, cook the quinoa or white rice per package instructions with the remaining 1/8 teaspoon salt, about 15 minutes.
- In a large skillet, heat 2 tablespoons canola oil and the remaining 1 tablespoon ginger over medium-high heat. Sauté each vegetable separately, until tender. Season each to taste with salt. Reserve.
- In the same large skillet, heat the remaining 1 tablespoon canola oil over high heat. Sauté the chicken or ribeye until cooked through.
- Spoon the quinoa or rice into the center of a bowl. Add each vegetable individually around the quinoa or rice followed by the chicken or beef.
- Garnish with the green onions and pour the reserved vinegar and agave mixture over the quinoa or rice and vegetables.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen