Family Meal

• Slice chicken into ¼” thick strips.
• In a large skillet or wok, heat oil.
• Add ginger and garlic and cook until softened.
• Add chicken strips to the skillet and cook on medium-high heat for approximately 5 minutes or until they start to brown.
• Add carrots and celery and sauté for 2 minutes at medium heat, then add broccoli, snow peas, and peppers and sauté another 5 minutes.
• Add the soya sauce, brown sugar, and lime juice to the skillet and cook vegetables until crisp.
• In a small mixing bowl, dissolve cornstarch in chicken broth and add it to the skillet.
• Simmer until sauce thickens (approx 2–3 minutes) and transfer to platter served over the quinoa.

Quinoa

• In a strainer, rinse quinoa under running water and drain thoroughly.
• Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
• Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
• Remove pot from the heat, fluff with a fork, and let stand.

Good to know: When tight for time, use ½ cup prepared teriyaki or honey garlic sauce. Use any combination of vegetables your family enjoys—asparagus, green beans, mushrooms or bok choy. Cook the harder vegetables first, then add the more tender vegetables at the end. This recipe can be converted into a vegetarian option by omitting the chicken. Or substitute the chicken with beef or pork if you prefer.