Spicy Asian Chicken over Quinoa

This recipe is based on a recipe I found in the January 2011 issue of Real Simple magazine on page 138.

1 cup quinoa or rice (Varies depending on how many you are making for. 1 cup generally serves 4 people)
1 large egg
1/4 c cornstarch
Boneless chicken breasts
As much olive oil as you think is needed
1/2 pound Brussels sprouts slices (more or less depending on how much you like them)
2 garlic cloves
1/2 cup carrots
3 tbsp soy sauce
3 tbsp vinegar
1 tbsp brown sugar
1 tsp sesame seeds
1 red fire roasted pepper in jar (This isn't necessary, if you don't have it don't go and buy a jar.  Can substitute red bell pepper)
1 tbsp natural peanut butter
several shakes of cayenne pepper (more or less depending on how spicy you like it)
a couple shakes of ground ginger


1.  Cook quinoa according to directions

2.  Heat olive oil in skillet.

3. Beat egg, add chicken, mix until chicken is coated, then add cornstarch.  Pour mixture into skillet.

4.  Cook until browned and done in the middle.  Transfer to plate.

5.  Add more oil to pan and dump chopped carrots, garlic, and brussels sprouts until cooked and a little soft. Then add soy sauce, vinegar, 1/2 c water, sugar, cayenne pepper, ginger and sesame seeds. Cook until liquid begins to thicken.

6.  Add chicken mixture, red peppers, and peanut butter.  Stir until everything is coated.

7.  Serve over top of quinoa or rice and enjoy!