I don’t know about you, but this week has been c r a w l i n g by. For some reason I keep thinking today is Wednesday, when in reality its only Tuesday… Don’t you hate when that happens? I sure do! Anyways, if your week seems to be inch worming by the way mine is and you want something to look forward to, check out these orange chicken quinoa bowls! You get all the sweet, savory satisfaction of a takeout favorite, made at home with a honey orange sauce and a big pile of veggies.
If you’re wondering whether these orange chicken (or tofu) bowls are vegetarian friendly, the answer is YES! I would never let my fellow veggies down! 😉 You can definitely sub the chicken for tofu. The directions are included in the recipe below. Just remember, if you’re cooking half chicken and half tofu, be sure to cook the TOFU FIRST to avoid cross contamination. (I sound like my mother!)
This recipe makes about 4 servings and can be stored for 4-5 days in an airtight container. If you’re trying to be on your best healthy-eating behavior at the office, you should highly consider bringing your leftovers to work to enjoy for lunch. I bring my lunch to work 99% of the time not only because its cheaper for me since I go to the grocery store on a regular basis, but it helps me maintain my healthy eating habits. What’s that you say? Someone is catering pizza down the hall? Save me a slice for pizza night, but today I’m all about my orange chicken (or tofu) bowl!
Ingredients
Method
- •Cook quinoa in pot using water and veggie broth then set aside.
- •In a large bowl whisk together garlic, orange juice, honey, soy sauce, rice wine vinegar, cornstarch, ginger, pepper, red pepper flakes and orange zest until cornstarch is dissolved. (To make sauce sweeter add extra 2 – 4 Tbsp. of honey)
- •Heat olive oil in a large pan and sauté tofu, mushrooms, snap peas, and carrots until tofu turns golden brown.
- •Pour sauce into pan and stir to combine. (If making half chicken half tofu pour half of the sauce into pan).
- •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
- •Cut chicken breast into cubes and generously salt chicken breast with salt and pepper
- •Heat olive oil in large pan and sauté chicken until center is light pink then add in mushrooms, snap peas, and carrots. Continue to sauté until chicken is cooked all the way through.
- •Pour sauce into pan and stir to combine.
- •Let sauce come to a boil and stir until sauce thickens until reaching desired consistency and remove from heat.
- •Place orange chicken/tofu in bowl along with cooked quinoa. Top with sesame seeds, green onions, orange zest, and enjoy!
Notes
If cooking half chicken, half tofu be sure to cook tofu first to avoid cross contamination.
I'd love to hear what you think!