Categories: Asian, Chicken

Ingredients

• 2 shredded cooked chicken breasts
• 3 tablespoons low sodium soy sauce divided (use gluten free if desired)
• 2 tablespoons honey divided
• 3 tablespoons sesame oil divided
• 6 cups kale chopped; or other greens of your choice
• 1 cup bean sprouts heaping
• 3 teaspoons minced garlic (about 4 cloves, divided)
• 1 tablespoon extra virgin olive oil divided
• 4 green onions thinly sliced (white and green parts divided)
• 3 carrots cut into matchsticks
• 4 eggs
• 2 cups cooked quinoa (about 2/3 cup dry)
• 2 tablespoons toasted sesame seeds
• 3 tablespoons gochujang* Korean chili pepper paste

Directions

1. Grill Chicken breasts and shred

2. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, and 1 tablespoon sesame oil. Toss with shredded chicken and set aside.

3. Set out 4 bowls for the cooked vegetables. Bring a large pot of water to a boil. Add chopped kale and cook for 3 minutes, until crisp-tender. Remove from the water, squeeze dry, and place in one of the prepared bowls. Toss with 1 1/2 teaspoons soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic. Set aside.

4. Refill pot with fresh water and return to boil. Add bean sprouts and cook until tender and slightly translucent, 2-3 minutes. Remove to a bowl, toss with 1/2 teaspoon soy sauce. Set aside.

5. Heat 2 teaspoons olive oil in a large skillet. Add white parts of the green onions, 1 teaspoon garlic. Toss with 1 teaspoon soy sauce and remove to one of the prepared bowls.

6. In the same skillet, heat the remaining teaspoon of olive oil. Add carrots, the remaining 2 teaspoons sesame oil, and the remaining teaspoon minced garlic. Sauté 2-3 minutes, until slightly tender. Remove to final bowl.

7. Just before serving, heat a lightly oiled skillet over medium heat. Fry the eggs sunny side up.

8. In a small bowl, stir together the chili pepper paste and the remaining tablespoon of honey.

9. To serve: Place cooked quinoa in the bottom of the bowl. Then top with small mounds of tofu, kale, mushrooms, carrots, and bean sprouts. Top with toasted sesame seeds, a fried egg, and the green tops of the green onions. Serve with the chili bean paste.

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