Paper Chef #14: Yogurt-Marinated Chicken Stir-Fry with Cashews, over Quinoa

I've never yet participated in a Paper Chef competition, but I've always enjoyed reading the ingredients and trying to come up with my own creation. So this weekend, in spite of hosting a dinner party Saturday night, I was thrilled to be able to try my hand at the ever-bizarre Paper Chef.

This month certainly promised to be an exciting one, with the wacky Belly-Timber as the hosts. The four ingredients were: Cashews, Quinoa, Yogurt and something "baby." First off, I had to do some research. I'd never used Quinoa before, so I checked what it was and, seeing it was a grain, I decided to treat it much like I would rice. In spite of the dirth of fresh vegetables, I've been seeing beautiful Baby Bok Choy lately, so I picked that as my "baby." And finally, after some searching, I decided to make a fusion stir-fry, using Quinoa as the bed upon which to spoon up the stir-fry. While not crazy, it was simple and surpisingly healthy, as per Owen's instructions.

Yogurt-Marinated Chicken Stir-Fry with Cashews, over Quinoa

Marinade:

2 large tablespoons Greek-style Yogurt
1 tablespoon Extra-Dry Vermouth
Salt, to taste
1 tablespoon Potato Starch
2 pounds skinless, boneless Chicken Thighs, cut into 1-inch cubes

Aromatics:

1 tablespoon Ginger, minced
2 cloves Garlic, minced
2 tablespoons Leeks, thinly sliced
1/2 teaspoon Ancho Chile Powder
Salt to taste

Sauce:

1 1/2 cups Chicken Stock
2 tablespoons Hoisin Sauce
2 teaspoons Extra-Dry Vermouth
2 teaspoons Soy Sauce
2 tablespoons Orange Juice
1 tablespoon Sherry Vinegar
1 tablespoon Apple Cider Vinegar
Salt, to taste

1 cup Quinoa
2 cloves Garlic, minced
Salt, to taste

Stir-Fry:

1 bunch Broccoli Rabe, chopped
2 tablespoons Roasted Peanut Oil
1 Yellow Onion, diced
1 Red Bell Pepper, diced
2 Baby Bak Choys, chopped
1/2 teaspoon Ancho Chile Powder
Salt, to taste
1-2 cups Roasted, Unsalted Cashews

In a bowl, combine ingredients for Marinade. Mix well. Add Chicken and toss. Cover and place in refrigerator to marinate.

Mix Aromatics together in a dish. Set aside.

Combine Sauce ingredients in a bowl. Stir well and put aside.

Take Chicken out of refrigerator and bring to room temperature.

Meanwhile, cook Quinoa: Place in sieve and Rinse with water, getting rid of the outer shell. Over medium heat, toast Quinoa with two minced cloves of Garlic and Salt to taste in a saucepan. Add 2 cups of water, bring to a oil then reduce to a simmer. Cook for about 15 minutes, until all the water has been absorbed. Keep Quinoa warm while you cook the Chicken.

In a saucepan, heat 4 cups of Water until barely simmering. Place Chicken in pan and cook for several minutes until almost fully cooked. Drain Chicken and set aside.

Heat wok over high heat until a drop of water evaporates on contact. Add Oil, swirling it around. As it heats up, lower heat to medium and add Aromatics. Stir until fragrant, about 20 seconds. Add onion and Bell Pepper and toss briefly for about 1 minute. Add Bok Choy and cook until partially reduced, about 1 minute. Toss in Broccoli Raab, Ancho Chile Powder and Salt, stirring until Broccoli Raab is reduced, about 1 minute.

Add Sauce to the wok. Raise heat. When Sauce is simmering, cover wok. Cook about 2 minutes. Add Chicken and cook, covered, for 2 more minutes or until Chicken is cooked all the way through.

Serve on a bed of Quinoa, a handful of Cashews on top.


Food and Recipe and Paper Chef and Chicken and Dairy and Meat