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Spicy Chicken & Quinoa “Fried Rice”
with Snow Peas & Sweet Peppers
35 MIN
2 Servings
From the Test Kitchen
In this spin on the Chinese takeout favorite, we’re swapping in quinoa, whose hearty texture complements a flavorful combination of sambal-spiced chicken, crisp vegetables, and scrambled egg.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories530 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
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1 Pasture-Raised Egg
- ½ cup Red Quinoa
- 4 oz Snow Peas
- 4 oz Sweet Peppers
- 2 Scallions
- 2 cloves Garlic
- 1 Tbsp Soy Sauce
- 1 Tbsp Sambal Oelek
- 1 Tbsp Sesame Oil
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the halved peas, sliced peppers, chopped garlic, and sliced white bottoms of the scallions.
2
Cook the quinoa:
Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly.
3
Cook the chicken & vegetables:
While the quinoa cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Add the soy sauce 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, 2 to 3 minutes, or until combined and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Cover with foil to keep warm.
4
Finish & serve your dish:
Crack the egg into a bowl; season with salt and pepper and beat until smooth. Add the sesame oil to the pan of reserved fond; heat 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 chicken and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and quinoa garnished with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the halved peas, sliced peppers, chopped garlic, and sliced white bottoms of the scallions.
2
Cook the quinoa:
Add the quinoa to the pot of boiling water. Cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly.
3
Cook the chicken & vegetables:
While the quinoa cooks, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon 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 prepared vegetables; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the vegetables are slightly softened. Add the soy sauce 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, 2 to 3 minutes, or until combined and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl. Cover with foil to keep warm.
4
Finish & serve your dish:
Crack the egg into a bowl; season with salt and pepper and beat until smooth. Add the sesame oil to the pan of reserved fond; heat 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 chicken and vegetables; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished chicken, vegetables, and quinoa garnished with the sliced green tops of the scallions. Enjoy!
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