This recipe was super simple to make. I got a packet of red thai curry simmer sauce, boneless skinless chicken breasts, a bag of frozen asian stir fry veggies, and added it to quinoa and brown rice.
First, I cleaned up the three chicken breasts and cut them into cubes. Then, I sautéed them in a little bit of EVOO until cooked through. Next, I added the quinoa mix (you can use regular quinoa-I just had this mix and wanted to use it in something) and the water it calls for and let it cook according to package directions.
While it cooked, I started 3/4 cup dry brown rice in my rice cooker. Always add a little bit more water than 2:1 when cooking brown rice, since it will need more than white rice. I love my rice cooker! It always cooks the rice up so perfectly! Just don’t forget to at least stir it once or twice while it is cooking. Once the quinoa is cooked through, add the sauce and veggies, and cook until the veggies are done the way you like them.
Lastly, add the brown rice to mixture and stir until uniform. It’s that simple! I am still eating this as leftovers and really enjoying it! If you want a gluten free form of soy sauce, use Bragg Liquid Aminos. You can get them at most grocery stores and specialty markets. I can’t even tell the difference!
I hope you guys enjoyed this recipe! Have a great rest of your week! I can’t wait to tell you guys what Nerium is launching when I find out tomorrow or Friday!! Stay tuned for the anxiously awaited news!