by Chef Vaughn
- 2 (6 Ounce) Boneless, Skinless Chicken Breasts—Cut into bite size pieces
- ½ T Brown Sugar
- ½ T Flour
- ½ T Honey
- 1 T Soy Sauce
- ½ t Fresh Ginger Root—Finely Chopped or Grated
- ½ Clove Garlic—Minced
- ½ T Siracha Hot Sauce
- ¾ T Vegetable Oil
- Salt & Pepper
Black Bean Quinoa Ingredients
- ¼ Yellow Onion—Diced
- 1 Clove Garlic—Minced
- ¼ C Quinoa
- 1 Can Chicken Broth (7.25 Ounces)
- ¼ t Ground Cumin
- Dash of Cayenne Pepper
- 1 Can of Corn Kernels—Drained
- 7 Ounces Black Beans—Rinsed & Drained
- 1/8 C Fine Chopped Cilantro
- ½ t Vegetable Oil
- Salt & Pepper
Dice ¼ of one Onion, mince 1 ½ cloves of garlic (keep 1 minced clove separate from the other ½), mince ½ t fresh and peeled Ginger Root.
Wash and chop 1/8 cup cilantro, and drain can of corn.
Heat ½ t Oil in a medium sauce pan over medium heat. Add all of the chopped onion and the 1 clove of minced Garlic. Stir and sauté until the onions are garlic are lightly browned. Add ¼ C Quinoa, 1 can of chicken broth, ¼ t Cumin, and a dash of cayenne pepper, salt and pepper. Stir and bring to a boil.
Once mixture is boiling, cover and reduce heat to a low simmer, until quinoa is tender and broth is absorbed.
Open, drain, and rinse can of beans.
While Quinoa is simmering, in a bowl, mix together ½ T Brown Sugar, 1 T Soy Sauce, 1/8 to ½ T Siracha Sauce (depending on heat preference), ½ t minced Ginger Root, and ½ minced Garlic.
Cut all Chicken into bite size pieces. Toss Chicken in salt, pepper, and ½ T flour. Heat ¾ T oil in a large skillet. Add chicken pieces and brown on all sides until fully cooked.
While chicken is cooking, check on Quinoa. When it is done add corn and black bean. Simmer (with lid on) for an additional 5 minutes—or until it is warmed through.
Add soy mixture (earlier prepared) to pan of chicken. Stir until chicken is coated and the sauce has thickened.