The Well-Sourced Life

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As summer approaches and the temperatures start to rise, I start to crave a different kind of food. I want refreshing, lighter meals instead of comfort food – don’t we all? And mainly — I try to avoid turning on the oven as often for our dinner meals.

There’s no better way to do that than these sweet & spicy asian quinoa bowls! They’re SO good, and good for you!

Prep Time	20 MIN
Cook Time	15 MIN
Total Time	35 MIN

Ingredients: 

• 2-3 large chicken breast
• 1 bell pepper 
• 1 onion 
• 1 large head of broccoli 
• 1 zucchini or yellow squash 
• 2 large carrots, peeled and diced 
• 1/4 cup vegetable oil 

For the sauce: 

• 1/3 cup of soy sauce 
• 1 Tbsp chili garlic sauce 
• 2 Tbsp rice vinegar 
• 1 Tbsp lemon juice 
• 1 Tsp chopped ginger 
• 1 Tbsp hoisin sauce 
• 1/4 cup brown sugar 
• 1 Tbsp sesame seeds

Topping: 

• Extra Sesame Seeds 
• Fresh Cilantro 
• Extra Soy Sauce

Instructions: 

Heat a large skillet or Wok with half of the oil (about 2 Tbsp). Thinly slice the chicken breast to ¼” thick slices, and sear each side for 1-2 minutes. Turn down the heat to medium, and continue to cook through. Meanwhile, wash and chop the onions, bell peppers, broccoli, squash, carrots. Add the veggies to the chicken, along with the rest of the oil. Sauté all together for 3-4 minutes, until the onions are somewhat translucent. 

In a separate, medium bowl mix together all the ingredients for the sauce. Once mixed, pour over the chicken & veggies and continue to cook for 3-5 minutes. 

Turn off the heat, and serve immediately over quinoa or white rice. Enjoy!