Ginger-Chicken Saute

Directions

1. 1
   Bring water to boil in medium saucepan.
2. 2
   Add quinoa; cover.
3. 3
   Simmer on medium-low heat 15 min.
4. 4
   or until liquid is absorbed.
5. 5
   Meanwhile, heat 1 tsp.
6. 6
   oil in large skillet on medium-high heat.
7. 7
   Add chicken; cook 5 to 7 min.
8. 8
   on each side or until done (165 degrees F), adding 2 Tbsp.
9. 9
   dressing to skillet for the last minute.
10. 10
    Transfer chicken to plate; top with reserved pan drippings.
11. 11
    Cover to keep warm.
12. 12
    Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min.
13. 13
    or until ginger and garlic are fragrant, but not browned, stirring frequently.
14. 14
    Stir in bok choy; cook 1 to 2 min.
15. 15
    or until bok choy begins to wilt.
16. 16
    Add remaining dressing; cook 2 min.
17. 17
    or until carrots are crisp-tender and liquid comes to boil, stirring frequently.
18. 18
    Spoon quinoa onto serving plates; top with vegetable mixture and chicken.