Szechuan Spiced Quinoa Stir-Fry with Lemongrass Chicken

This Szechuan Spiced Quinoa Stir-Fry beautifully combines Chinese and Southeast Asian flavors, featuring tender lemongrass-infused chicken and vibrant vegetables served over protein-rich quinoa. The dish is both nutritious and satisfying, with a perfect balance of spicy, savory, and aromatic elements, making it a delightful main course for any occasion.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 lb chicken breast, thinly sliced
• 2 stalks lemongrass, finely minced
• 3 tablespoons soy sauce
• 2 tablespoons Szechuan peppercorns, toasted and ground
• 1 tablespoon sesame oil
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 carrots, julienned
• 3 cloves garlic, minced
• 2 tablespoons ginger, minced
• 4 green onions, sliced
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the quinoa under cold water and combine it with 2 cups of water in a pot. Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and fluffy. Set aside.
2. In a bowl, marinate the chicken with minced lemongrass, soy sauce, sesame oil, and a pinch of salt and pepper for at least 20 minutes.
3. In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the marinated chicken and stir-fry until fully cooked, about 5-7 minutes. Remove the chicken and set aside.
4. In the same skillet, add a bit more oil if needed, then sauté garlic, ginger, and the vegetables (red bell pepper, snap peas, and carrots) until they are tender-crisp, about 3-5 minutes.
5. Return the chicken to the skillet and add the cooked quinoa, Szechuan peppercorns, and rice vinegar. Toss well to combine and heat through.
6. Garnish with sliced green onions and fresh cilantro before serving.