Kumquat Chicken With Orange Quinoa, Sautéed Veggies, and Kumquat Gastrique

By | April 01, 2015

Ingredients

  • 4 boneless chicken thighs or breasts
Marinade
  • ½ cup Yakisoba sauce or teriyaki sauce
  • 1 clove garlic, minced
  • ¼ cup orange juice
  • 1 teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
  • Salt and pepper
Orange-infused quinoa
  • 1 cup quinoa
  • 1 cup orange juice
  • 1 cup water
  • Pinch of salt
Sautéed veggies
  • 2 carrots, peeled (optional), julienned
  • 2 ribs celery, sliced thin
  • ½ cup snow peas
  • 1 small bok choy, sliced thin
  • ¼ crown broccoli (about ½ cup), sliced thin or broken into small florets
  • ¼ red pepper, sliced thin
  • ¼ cup mushrooms, sliced thin (optional) (Or, use any of your favorite veggies.)
Kumquat gastrique
  • ½ cup honey
  • ¼ cup orange juice
  • ½ cup kumquats, sliced
  • ½ cup apple cider vinegar

Instructions

Marinade

Combine Yakisoba sauce, garlic, orange juice, and ginger in a large bowl. Season chicken with salt and pepper and place in marinade. Cover and refrigerate for 4 hours.

Preheat grill to medium and carefully cook chicken. The sugars in the marinade can burn, so keep watch on the heat to prevent flare-ups. When chicken is thoroughly cooked, remove from grill.

Orange-infused quinoa

In a medium saucepan, combine quinoa, orange juice, water, and a pinch of salt. Over high heat, bring to a boil. Reduce to a simmer, cover and cook 15 to 20 minutes until all liquid is absorbed. Fluff with a fork.

Sautéed veggies

In a nonstick pan, over high heat, add a bit of water to the pan and stir fry the vegetables in batches until just tender.

Kumquat gastrique

In a small saucepan, over medium-high heat, combine honey, orange juice, and kumquats. Cook until the kumquats start to become translucent. Add vinegar and cook to reduce. The sauce will not be thick.

To plate, place a scoop of quinoa on a plate and top with vegetables and chicken. Spoon the kumquat gastrique over the chicken, vegetables, and quinoa. Serve immediately.

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Ingredients

  • 4 boneless chicken thighs or breasts
Marinade
  • ½ cup Yakisoba sauce or teriyaki sauce
  • 1 clove garlic, minced
  • ¼ cup orange juice
  • 1 teaspoon fresh ginger, grated (or ¼ teaspoon ground ginger)
  • Salt and pepper
Orange-infused quinoa
  • 1 cup quinoa
  • 1 cup orange juice
  • 1 cup water
  • Pinch of salt
Sautéed veggies
  • 2 carrots, peeled (optional), julienned
  • 2 ribs celery, sliced thin
  • ½ cup snow peas
  • 1 small bok choy, sliced thin
  • ¼ crown broccoli (about ½ cup), sliced thin or broken into small florets
  • ¼ red pepper, sliced thin
  • ¼ cup mushrooms, sliced thin (optional) (Or, use any of your favorite veggies.)
Kumquat gastrique
  • ½ cup honey
  • ¼ cup orange juice
  • ½ cup kumquats, sliced
  • ½ cup apple cider vinegar
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