Sesame-Ginger Chicken & Quinoa Bowl with Bell Pepper & Carrots

Sesame-Ginger Chicken & Quinoa Bowl

with Bell Pepper & Carrots

30 MIN
2 Servings
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From the Test Kitchen

This vibrant dish combines tender, togarashi-spiced chicken and crisp vegetables tied together with hearty quinoa and a sesame-ginger dressing. It's all topped with a sweet and spicy soy sauce.
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Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Sesame-Ginger Chicken & Quinoa Bowl with Bell Pepper & Carrots
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Tricolor Quinoa
  • 1 Bell Pepper
  • 6 oz Carrots
  • 2 Scallions
  • 4 oz Sugar Snap Peas
  • 3 Tbsps Sesame Ginger Dressing
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sambal Oelek
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 2 tsps Honey
time-saving
tips & techniques
Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the togarashi; toss to coat. In a large 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.

Cook the vegetables
4 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced pepper, sliced white bottoms of the scallions, and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and lightly browned. Turn off the heat.

Finish the quinoa & serve your dish
5 Finish the quinoa & serve your dish

To the pot of cooked quinoa, add the cooked vegetables and sesame ginger dressing. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked chicken. Drizzle with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Cook the quinoa
1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa to the pot and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Pull off and discard the tough string that runs the length of each snap pea pod. Halve the peas crosswise. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. 

Prepare the ingredients & make the sauce
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the togarashi; toss to coat. In a large 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate; cover with foil to keep warm.

4 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the diced pepper, sliced white bottoms of the scallions, and halved peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and lightly browned. Turn off the heat.

Cook the vegetables
Finish the quinoa & serve your dish
5 Finish the quinoa & serve your dish

To the pot of cooked quinoa, add the cooked vegetables and sesame ginger dressing. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished quinoa topped with the cooked chicken. Drizzle with the sauce. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

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