Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Canned/Bottled Goods

  • Chilli Paste 1/2 tsp

  • Low Sodium Chicken Stock 120 ml

Produce

  • Broccoli 2 heads

  • Ginger Root 1/2 tsp

  • Orange 1

  • Fresh Thyme 2 sprigs

  • Garlic Cloves 2

Spices

  • Red Pepper Flakes 1 tsp

  • Salt 1 Tbsp

  • Black Pepper 1 1/8 tsp

Dry Goods

  • Cornflour 2 Tbsp

  • Red Quinoa 110 g

Pantry

  • Water 310 ml

  • Olive Oil 1 Tbsp

  • Soy Sauce 1 Tbsp

  • Granulated Sugar 50 g

  • White Vinegar 1 Tbsp

  • Toasted Sesame Oil 1 1/2 Tbsp

  • Toasted Unsalted White Sesame Seed 1 1/2 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 220C.

    Connect Oven
  2. Cook Chicken Breast

    Season chicken. Cook for 22 - 28 minutes, let rest for 5 minutes.

    TIP: Why rest? Because proteins continue to cook once removed from the oven!

    • 4, 8oz breasts Boneless Skinless Chicken Breasts
    • 1 pinch Black Pepper
    • 1 Tbsp Olive Oil
    • 1/2 Tbsp Salt
  3. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1, smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 110 g Red Quinoa
    • 310 ml Water
  4. Cook Broccoli

    Drizzle broccoli with olive oil. Season. Cook for 18 minutes.

    • 2 heads, large florets Broccoli
    • 1/2 tsp Red Pepper Flakes
    • tsp, to coat Olive Oil
    • 1/2 tsp Salt
    • 1 pinch Black Pepper
  5. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 110 g Red Quinoa
  6. Prep Sauce

    Heat sesame oil over low heat in a medium saucepan. Add ginger, garlic, & orange peel; cook, stirring until fragrant, for about 2 - 3 minutes.

    • 1/2 tsp, grated Ginger Root
    • 1 1/2 Tbsp Toasted Sesame Oil
    • 1, minced Garlic Clove
    • 2 slices, freshly peeled Orange Peel
  7. Sauce Creation

    Add all ingredients to a medium bowl, stirring until cornstarch dissolves. Gradually pour into pan with ginger & garlic. Bring to a boil for 30 seconds, whisking constantly. Keep warm over low heat until ready to serve.

    • 1 Tbsp White Vinegar
    • 1/2 tsp Chilli Paste
    • 1 1/2 Tbsp Toasted Unsalted White Sesame Seed
    • 1, juiced Orange
    • 50 g Granulated Sugar
    • 2 Tbsp Cornflour
    • 1 Tbsp Soy Sauce
    • 120 ml Low Sodium Chicken Stock
  8. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 570 kcal  
Total Fat 15.0 g 19%
Total Saturated Fat 3.0 g 15%
Unsaturated Fat 12 g  
Cholesterol 170 mg 56%
Sodium 2210 mg 100%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 5 g 17%
Sugars Total 16 g  
Protein 58 g 117%
Vitamin C 59 mg 70%
Calcium Ca 77 mg 6%
Load More

By Innit Culinary Team