We love a good fluffy rice, but sometimes you just need a little nutty flavor and the beady texture of quinoa. These stir-fry bowls feature Szechuan-coated chicken, bell pepper, and cabbage all served over a bed of quinoa. Let us introduce you to the newest bowl you’re bound to lick clean… you’re welcome!
Category: not set
Cuisine: not set
1 unit Green Bell Pepper
1 clove Garlic
½ cup White Quinoa
10 ounce Chicken Cutlets
4 ounce Shredded Red Cabbage
4 tablespoon Sweet Soy Glaze
2 tablespoon Szechuan Paste
1 tablespoon Cornstarch
1 tablespoon Cooking Oil
1 teaspoon Sugar
1 tablespoon Butter
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