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© Meredith Corporation. All rights reserved. Used with permission.
(2/3 cup chicken mixture and 1/2 cup quinoa each)
In a large skillet, heat 1 tablespoon oil over medium heat. Add carrots; cook and stir for 5 minutes. Add bell pepper; cook and stir about 3 minutes more or until carrots are tender. Transfer to a medium bowl. In the same pan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Transfer to the bowl with carrot mixture. Stir in edamame.
In the same pan, heat the remaining 1 tablespoon oil over medium heat. Add ginger, garlic and, if desired, crushed red pepper; cook and stir for 30 seconds. Stir in broth, orange juice concentrate and soy sauce. Bring to boiling.
In a small bowl, combine cornstarch and the water; stir into broth mixture. Simmer, uncovered, for 2 minutes. Stir in chicken mixture. Cook and stir until heated through.
Serve chicken mixture over quinoa. Sprinkle with sesame seeds.