Sunday, March 4, 2012

Spicy Asian Style Chicken Thighs with Ginger Infused Quinoa

This dish is pretty low in calories but huge in flavor. The soy and balsamic meld well with the spices and really set your tongue dancing!

Spicy Asian Style Chicken Thighs with Ginger Infused Quinoa


6-8 bone in chicken thighs
1 tsp olive oil
black pepper
1/2 cup low sodium soy sauce
1/2 cup balsamic vinegar
1tbsp honey or brown sugar
1/2 tsp sesame oil
1 tbsp fresh ginger, grated
3 cloves garlic, grated
2 tsp chili garlic sauce
2 tsp Sriracha
3 chopped green onions


rice cooker
1 cup quinoa
1 1/2 cups chicken broth
1 tbsp dried minced onion
1 tbsp ginger, grated

In a rice cooker, combine all the quinoa ingredients and cook.

In a large, deep saucepan brown chicken in oil on high for 3 minutes or so. Season with black pepper

In a small bowl, combine all other ingredients.

Pour into hot saucepan with chicken. Heat until boiling. Lower to med low, cover,  and simmer 8-10 minutes.

Uncover and raise heat to high. Cook 5 minutes and remove chicken.

Continue to boil on high until sauce reduces and thickens.

Put chicken back in pan and turn off heat.

Serve with quinoa and generously drizzle the sauce on top. Top with green onions

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