Photo: Jennifer Causey Styling: Lindsey Lower
Hands-on: Time
22 Mins
Total: Time
1 Hour 7 Mins
Serves 4 (serving size: 4 ounces chicken and 1/2 cup quinoa)

Make this recipe first, and use the leftover quinoa for Spring Vegetable and Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. We cook the quinoa twice--once to absorb the liquid, and again to make it wonderfully creamy.

How to Make It

Step 1

Combine 1 tablespoon oil and next 6 ingredients (through soy sauce); reserve 3 tablespoons. Combine remaining soy sauce mixture and chicken in a zip-top bag; seal. Let stand at room temperature 30 minutes, turning occasionally.

Step 2

Remove chicken from bag; reserve marinade. Bring reserved marinade and 3 cups stock to a boil in a large Dutch oven. Add chicken; reduce heat, and simmer 10 minutes or until done. Remove chicken from pan. Place cooking liquid in a bowl; reserve. When cool, shred chicken into large pieces.

Step 3

Heat pan over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add onion and crushed garlic cloves; sauté 5 minutes. Add reserved cooking liquid and quinoa; bring to a boil. Cover, reduce heat, and simmer 12 minutes (quinoa will be slightly undercooked). Reserve 3 1/2 cups quinoa mixture for Quinoa Salad with Bacon and King Ranch Chicken and Quinoa Casserole. Add remaining 3/4 cup stock, pepper, salt, coconut milk, and ginger slices to remaining 2 cups quinoa mixture in pan; bring to a simmer. Cover and cook 15 minutes, stirring occasionally. Divide among 4 bowls; top evenly with chicken, reserved 3 tablespoons soy sauce mixture, and green onions.

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