Szechuan Chicken Quinoa Bowls
with Bell Pepper & Red Cabbage
Szechuan Chicken Quinoa Bowls
Spicy Szechuan-style chicken served over fluffy quinoa with crisp bell pepper and crunchy red cabbage for a bold, colorful bowl with plenty of texture.
Ingredients
For 2 servings
- 10 ounce Chicken Cutlets
- 1 tablespoon Cornstarch
- 1 clove Garlic
- 1 unit Green Bell Pepper
- 4 ounce Shredded Red Cabbage
- 4 tablespoon Sweet Soy Glaze
- 2 tablespoon Szechuan Paste
- ½ cup White Quinoa
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Asian
PDF
DifficultyEasy
Prep Time5m
Total Time25m
Calories610
Protein40g
Carbs68g
Fat20g
Tags:
Protein SmartCalorie SmartFiber SmartSpicy
⚠️Allergens:
🥛Milk🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For a gluten-free version, use a gluten-free sweet soy-style glaze and check the spice paste for wheat. To avoid soy, replace the sweet soy component with a tamari-free savory glaze and use a different chili sauce that fits your diet.
What to serve with it
Serve with a crisp cucumber salad or quick-pickled vegetables to cool the heat and add extra crunch. A light broth or simple miso-style soup also works well alongside the hearty bowls.
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