by Becki | September 30, 2013 · 1:13 pm
Sweet and Sour Chicken with Quinoa
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Serves
| 4-6 |
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Prep time
| 15 minutes |
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Cook time
| 40 minutes |
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Total time
| 55 minutes |
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Meal type
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Main Dish
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Tender chunks of chicken and roasted vegetables are tossed together in a sweet and tangy marinade, completed with a side of light, fluffy quinoa.
Ingredients
- 2lb chicken breast (chopped)
- 2 tablespoons gin
- 1/3 cup soy sauce
- 3 tablespoons olive oil
- 1 onion (chopped)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 can chopped pineapple (drained, juice reserved)
- 1/2 cup pineapple juice
- 3 tablespoons balsamic vinegar
- 1 cup quinoa (rinsed)
- 2 cups chicken broth
Directions
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Step 1
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| In a large bowl, combine the chicken, gin, soy sauce, olive oil, onion, bell peppers, pineapple and pineapple juice. Stir well, cover and let marinate for 1-4 hours. |
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Step 2
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| With a slotted spoon, remove vegetables and chicken and spread one even layer on a cookie sheet covered with foil. |
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Step 3
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| Take the marinade and bring to a boil in a small saucepan. Add the balsamic vinegar and simmer until reduced by 1/3. |
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Step 4
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| Roast vegetables and chicken in an oven preheated to 350 degrees Fahrenheit for 10-20 minutes, stirring occasionally until chicken is no longer pink inside. |
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Step 5
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| Remove the chicken from the trays and place in a bowl, covered to keep warm. |
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Step 6
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| Roast the vegetables until soft and golden – about 15 more minutes. |
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Step 7
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| Cook quinoa according to directions on package, substituting chicken broth for water. |
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Step 8
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| Serve everything together, drizzled with the marinade reduction. |
Filed under
Tagged as sweet and sour chicken
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