Korean Chicken and Quinoa Bowls with Kimchi

Flavorful and healthy bowls with marinated chicken, fluffy quinoa, and a spicy kick from kimchi, elevated with toasted sesame seeds and a drizzle of sriracha (optional).

Ingredients

• 1 kg Chicken breasts
• 1.5 cups Quinoa
• 1 cup Kimchi (low sodium)
• 1 tbsp Sesame oil
• 2 tbsp Rice vinegar
• 1/4 cup Soy sauce (low sodium)
• 2 tbsp Honey
• 4 cloves Garlic, minced
• 2 tsp Ginger, grated
• 2 Green onions, sliced
• 1 tbsp Sesame seeds, toasted
• To taste Sriracha (optional)

Instructions

1. Cook quinoa according to package directions. For enhanced flavor, use low-sodium chicken broth instead of water.
2. Cut chicken breasts into bite-sized pieces.
3. In a bowl, whisk together sesame oil, rice vinegar, low-sodium soy sauce, honey, minced garlic, and grated ginger.
4. Add chicken and marinate for at least 20 minutes, or up to 1 hour in the refrigerator. Longer marinating times enhance flavor penetration.
5. Heat a large skillet or wok over medium-high heat.
6. Add chicken and stir-fry until browned and cooked through, ensuring an internal temperature of 165°F (74°C).
7. Divide cooked quinoa into bowls.
8. Top with chicken and kimchi.
9. Garnish with sliced green onions and toasted sesame seeds. Drizzle with sriracha for extra heat (use sparingly due to potential sodium content).
10. Serve immediately. This dish pairs well with a side of steamed broccoli or spinach.

Cuisine: Korean

Suitability: high protein,low sodium

Prep Time: 25 mins

Cook Time: 30 mins

Serving Size: 5

Meal Type: dinner