I gave a friend of mine a jar of this beautiful Orange Garlic Basil Glaze that I made last year. She's a much more creative and knowledgeable cook than I am and I was thrilled when she emailed me the recipe that she'd come up with for this glaze. You'll love it! Take your time and enjoy the resulting feast.
Thank you, Sharon!!
Sharon's Orange Garlic Basil Chicken and Quinoa w/Vegetable Stir Fry
- 1 small half pint of Robin’s Orange Garlic Basil Glaze (you will use most if not all of it)
- 1 chicken breast half – butterflied
- ½ cup quinoa
- 1 cup of water, plus 3 TBS of water for veggies.
- 3 cups (or more) vegetables - cut small (eggplant, onions, zucchini, brocollini, mushrooms, carrots – whatever combo you like!)
- 1 TBS soy sauce
- 2-4 TBS chopped fresh basil
- Olive oil – as needed.
Thin 2-3 tbs of Orange Garlic Basic Jam in enough Olive Oil to thin to a thick liquid in a zip lock bag. Add 1 butterflied skinned chicken breast. Let sit in the refrigerator 4 hrs or longer.
25 minutes before you are ready to eat pre-heat the grill.
20 minutes before dinner put the chicken on the grill. At the same time, combine ½ cut of Quinoa in 1 cup of water, salt to taste and simmer.
Meanwhile: chop ½ small onion, sauté in a bit of olive oil, when translucent add up to 3 cups of vegetables (brocollini, mushrooms, kale, grated carrots, or whatever you like)
About 9 minutes later flip the chicken. At this point add a bit of water to the vegetables to help steam them (if the vegetables are thick – cover to condense heat – else, leave the lid off!). Your vegetables should end up a bit on the crisp side.
Dump the soupy quinoa in the vegetables. Dollop 3-4 TBS (or to taste) of Orange Garlic Basil Glaze in the pan and stir to dissolve. Slice the chicken and add it to the same pan.