Sweet and Sour Chicken, Bamboo Shoots and Red Quinoa
Ingredients:
1 tablespoon canola oil
1 tablespoon peeled, chopped fresh ginger
1 tablespoon minced garlic
1 pound of skinless, boneless Chicken thighs, cut to bite
size pieces
1/2 teaspoon salt
1/4 cup pure maple syrup
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons of Sriracha Hot Chili Sauce
8 oz can of sliced bamboo shoots, drained
1 cup pre-washed red quinoa
1 1/2 cups chicken broth
1/4 cup chopped green onions
Cooking Directions:
Add oil to a 3 Qt. sauté-pan and heat to medium high. Add
ginger and garlic, stir till lightly brown. Add chicken, mix well and cook for
few minutes till pieces turn opaque begin to brown. Add salt and mix well.
Combine maple syrup, vinegar, soy sauce and chili sauce in small bowl. Mix and
add to chicken. Stir and cook for few minutes till chicken pieces are coated
with sweet, sour and chili sauce. Add bamboo shoots, quinoa and chicken broth.
Mix well and increase the heat to high till the mixture comes to boil. Cover
and reduce the heat to low and let it simmer for 15 minutes. Turn off the heat
and leave the pan covered for 10-15 minutes till all the liquid is absorbed. Uncover,
fluff with a fork. Garnish with chopped green onions and serve.
Servings: 4
The leftovers can be converted into Fresh Spring
Rolls and serve with Sweet, Sour and Hot dipping sauce as shown below
To make spring rolls, dip 8.5 inch round rice paper in warm
water for few seconds and place it on a cutting board. Add about 2 tablespoons
of leftovers in the middle, fold the sides and then the bottom and roll it.
To make dipping sauce combine ¼ cup maple syrup, 1
tablespoon soy sauce, 2 teaspoons rice vinegar, 1 teaspoon Sriracha hot chili
sauce and 1 teaspoon of finely chopped green onions.
The use of Maple Syrup in Sweet & Sour recipe is intentional as it's nutritional value far exceeds than that of other sweeteners. I came across a great deal of information on Maple Syrup from www.purecanadamaple.com
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