THAI CHICKEN WITH QUINOA STIR FRY ENJOY DAN:

CHICKEN WITH BASIL AND QUNOA STIR FRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 cup quinoa

2 cups of water or chicken stock

1 tablespoon grape-seed oil

1 pound chicken breast, cut into bite-size pieces

1/2-cup coconut milk

2 tablespoon soy sauce

2 tablespoon rice wine vinegar

3 teaspoon fish sauce

1 tablespoon red curry paste

1 jalapeno pepper, seeded and finely chopped

1 onion, sliced

1 thumb-size fresh ginger, minced

5 garlic cloves, minced

1 bell pepper thinly sliced

1 tablespoon lime juice

1 tablespoon brown sugar

7 baby portabella mushroom, sliced

20 fresh basil leaves, torn

DIRECTIONS:

1.   Cook quinoa according to package directions with 2 cups chicken stock

2.   In a bowl, mix coconut milk, soy sauce, rice vinegar, fish sauce and red curry paste.

3.   In a wok, heat oil over medium-high heat.

4.   Stir in onion, ginger, bell pepper, garlic, and jalapeno, when lightly browned add chicken strips.

5.   Cook for about 4 minutes.

6.   Stir in coconut milk sauce, lime juice, brown sugar and cook until sauce is reduced by one third.

7.   Mix in mushrooms and basil and cook until heated through.

8.   Serve over the cook quinoa

ENJOY DAN:                        BON-APPETITE!!