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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.
time
prep:
10 min
total:
45 min
servings
total:
4 servings
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What You Need

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

Substitute
Prepare with 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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