Gluten-Free Kid Approved

4 boneless, skinless chicken breasts (or 8 boneless thighs)

1/4 cup (60 mL) soy sauce or tamari

2 Tbsp (30 mL) oyster sauce

1 Tbsp (15 mL) hot pepper sauce

1 tsp (5 mL) minced fresh garlic

1 tsp (5 mL) ground ginger (or 2 tsp/10 mL minced fresh ginger)

2 cups (500 mL) water

1 cup (250 mL) quinoa

4 tsp (20 mL) sesame oil

2 cups (500 mL) broccoli florets

1 cup (250 mL) thinly sliced onion

3/4 cup (185 mL) water

3 Tbsp (45 mL) peanut butter

2 Tbsp (30 mL) brown sugar

1 cup (250 mL) unsalted toasted cashews

Slice the chicken into thin pieces and place in a large, sealable plastic bag. Combine the soy sauce, oyster sauce, hot pepper sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken. Place in the refrigerator for at least 2 hours (and up to 24 hours) to marinate.

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside to cool.

Place 2 tsp (10 mL) of the sesame oil in a large frying pan over medium heat. When the oil is hot, add the broccoli and onion and cover the pan. Stir frequently and add 1 Tbsp (15 mL) of water if the saucepan appears dry. Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes. Transfer to a bowl and set aside.

Remove the chicken from the marinade, reserving the marinade. Place the remaining 2 tsp (10 mL) sesame oil and the chicken in the large saucepan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes. Reduce the heat to medium and add the marinade to the pan. Stir in the water, peanut butter and sugar to make a smooth sauce and cook for 1 minute. Toss in the broccoli-onion mixture and stir thoroughly.

Divide the quinoa among individual serving plates. Top with the chicken-broccoli mixture. Sprinkle with toasted cashews and serve. Refrigerate any leftovers for up to 3 days.
Serves 4-6