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Main dishes

Ginger-Chicken Sauté

Ginger-Chicken Sauté recipe
photo by:kraft
Simmer chicken in a balsamic dressing. Add carrots, ginger, garlic and bok choy and serve it over quinoa. Your family will agree that eating right tastes great, too.
35 min
35 min
4 servings
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What You Need

cups  water
cup  quinoa, uncooked
tsp.  oil, divided
small  boneless skinless chicken breasts (1 lb.)
cup  KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
 carrots, cut into 1/4-inch-thick slices
Tbsp.  minced gingerroot
cloves  garlic, minced
cups  loosely packed bok choy cabbage (1/2 inch thick)

Make It

BRING water to boil in medium saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed.

MEANWHILE, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF), adding 2 Tbsp. dressing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm.

ADD remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until ginger and garlic are fragrant, but not browned, stirring frequently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently.

SPOON quinoa onto serving plates; top with vegetable mixture and chicken.

Kraft Kitchens Tips

Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
Food Facts
Quinoa was a staple of the ancient Incas who called it "the mother grain." Hailed as the super-grain of the future, quinoa contains more protein than any other grain.
Serving Suggestion
Serve topped with chopped fresh cilantro.
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