Featured Recipe
Ginger Chicken Fried Rice
By Kate
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Stir-fried chicken cubes glazed in a gingery honey-soy sauce tossed with browned shiitake mushrooms, cooked quinoa, crunchy bean sprouts, and scallions. Finished with toasted sesame seeds. A riff on traditional fried rice swapping brown rice for nutty quinoa, shiitake for earthier depth, and a splash of chili oil for heat. Quick, balanced, flavorful, gluten-adapted option without nuts or dairy.
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Prep:
18 min
Cook:
22 min
Total:
40 min
Serves:
4 servings
chicken
quinoa
stir fry
asian fusion
easy recipe
Introduction
Forget plain fried rice monotony. Here’s a dish skipping the usual white rice—quinoa steps in, nutty and slightly crunchy. Chicken thighs, juicy and tender, get a quick marinade in a sharp, gingery-sweet sauce that doubles as a glaze. Mushrooms—shiitakes this time—brown deeply, adding umami heft and texture contrast. Bean sprouts—fresh snap—and scallions stir in last, vibrant green flecks lighting up the bowl.
Ingredients
About the ingredients
Chicken thighs yield more flavor and stay tender, but breasts can substitute if minding fat. Shiitake mushrooms carry deep, meaty notes; cremini or button mushrooms work but lack complexity. Quinoa’s nuttiness stands out, and shakes the routine, but you can use brown rice or a mix with bulgur. Fresh ginger is essential. If none on hand, use 5 ml ginger powder sparingly. Toasted sesame oil is delicate; add at end or it burns easily, so adjust if needed. Chili oil optional but adds welcome heat and aroma. Bean sprouts rinse well, drying helps avoid sogginess. Scallions finish with brightness; green tops only for freshness.
Method
Technique Tips
Marinating chicken lets sauce flavors penetrate, don’t skip or you miss the subtle layering. Start mushrooms first — they take longest to get that golden-brown caramelization which is key for flavor depth. Don’t crowd pan or they steam. Remove, then chicken goes in hot oil; letting chicken sear without moving builds crust and seals juices. Quinoa must be cold or room temp to avoid clumping and mushy texture. Quick stir of sprouts preserves crunch; add too early, and they lose snap and look sad. Taste after mixing sauces, adjust salt or sweetness as you go. Sesame seeds finish with crunch and aroma — toast on dry pan till fragrant, watch carefully to avoid bitterness. Serve piping hot, no resting here or rice clumps.
Chef's Notes
- 💡 Chicken thighs add moisture, flavor. Breasts can work but dry quicker. Marinade chicken at least 20 minutes for flavor. Keep skinless for tenderness.
- 💡 Shiitake mushrooms cook longer, caramelize beautifully. Don’t crowd them in the pan. That’s key for browning. Try cremini if shiitakes hard to find.
- 💡 Quinoa needs to be cold. Avoid clumping. Otherwise, mushy isn’t what you want. Rinse it well before cooking. Remove excess starch to stay fluffy.
- 💡 Add sprouts at the end, quick toss. They lose crunch if overcooked. Snappy texture vs. limp is no contest. Quick in and out keeps freshness alive.
- 💡 Toasted sesame oil is delicate. Add it last or it burns easily. Adjust amounts according to flavor liking. Watch sesame seeds closely while toasting.
