Sambal Chicken & Quinoa “Fried Rice”

with Green Beans & Bell Pepper

45 MIN

2 Servings

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From the Test Kitchen

In this spin on fried rice, we’re swapping in quinoa, whose hearty texture complements a flavorful combination of seared chicken, sambal-spiced crisp vegetables, and scrambled egg.
2-11 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Pasture-Raised Egg
½ cup Tricolor Quinoa
2 Scallions
2 cloves Garlic
1 Bell Pepper
6 oz Green Beans
1 Tbsp Soy Sauce
1 Tbsp Sambal Oelek
1 Tbsp Sesame Oil

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard any stem ends from the green beans; cut crosswise into 2-inch pieces. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Crack the egg into a bowl; season with salt and pepper and beat until smooth.

2 Cook the quinoa

Add the quinoa to the pot of boiling water. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly.

3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

4 Cook the vegetables

To the pan of reserved fond, add the sliced pepper and green bean pieces; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the soy sauce (carefully, as the liquid may splatter) and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a large bowl. Rinse and wipe out the pan.

5 Finish & serve your dish

In the same pan, heat the sesame oil on medium-high until hot. Add the cooked quinoa in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly crispy. Using a spoon, move the quinoa to one side of the pan. Add the beaten egg to the other side. Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through. Stir the quinoa and egg to combine. Transfer to the bowl of cooked vegetables; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished vegetables and quinoa. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs