2 raw chicken breasts or 4-5 chicken thighs, chopped into bite-size pieces
1 Tbsp coconut oil
1 small head red cabbage, sliced thinly
1 red bell pepper, chopped
1 small bunch bok choy, sliced [about 5 stalks]
2 Tbsp sesame seeds
1 tsp red pepper flakes
1 tsp sea salt
½ tsp black pepper
1 tsp sesame oil
1 cup dry quinoa
2 cups water
Ingredients [sauce]:
3 Tbsp coconut aminos or tamari [gluten-free soy sauce]
1 Tbsp tahini [almond butter works well too]
2 tsp sesame oil
Juice of 1 lemon
½ tsp red pepper flakes [optional]
Instructions
Add 2 cups water, 1 tsp sesame oil and 1 cup dry quinoa to pot and bring to a boil. Cover + simmer for 15 minutes or until liquid has absorbed.
Meanwhile, heat coconut oil in large pan on medium heat. Add chicken, sesame seeds and red pepper flakes. Cook for 5-8 minutes until chicken is slightly browned and cooked through. Remove chicken and set aside. In the same pan, add a little more oil if needed, then add cabbage, bell pepper, bok choy, sea salt and black pepper. Cook, stirring occasionally, for 10-12 minutes until veggies are tender or to desired doneness. Add cooked chicken back to veggie mixture and cook for a couple more minutes until all ingredients are combined and reheated.
Sauce Directions: whisk all ingredients together until well combined. Can add a little water to thin sauce out if needed.
To assemble, place ½ cup cooked quinoa in the bottom of a bowl, add veggie and chicken mixture then drizzle with desired amount of sauce [don’t be shy with the sauce]. Mix together and dinner is served. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/sesame-chicken-quinoa-bowl/