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1. Rinse the quinoa well. Bring the water to a boil, add the quinoa, reduce to low, cover, and cook until tender and the water is absorbed, about 15 minutes. Fluff and spread out to cool.
0.3 cup Quinoa,
0.7 cup Water
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2. Whisk together a little of the low-sodium soy sauce, the oyster sauce, 1 minced garlic clove, and the black pepper. Coat the boneless skinless chicken breast and let it sit while you prepare the vegetables.
1.5 lb Boneless skinless chicken breast,
1.0 tbsp Low-sodium soy sauce,
1 tbsp Oyster sauce,
1.0 clove Garlic,
0.5 tsp Black pepper
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3. Heat a large skillet over medium-high heat. Add the boneless skinless chicken breast and cook until browned and cooked through, about 5 to 7 minutes per side. Rest for 5 minutes, then slice thinly.
1.5 lb Boneless skinless chicken breast
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4. Whisk the remaining low-sodium soy sauce, rice vinegar, toasted sesame oil, the remaining garlic, and the gochujang until smooth and balanced.
2.0 tbsp Low-sodium soy sauce,
3 tbsp Rice vinegar,
2 tbsp Toasted sesame oil,
2.0 clove Garlic,
1 tsp Gochujang
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5. In a large bowl, combine the red cabbage, carrot, red bell pepper, green onion, cilantro, and cooled quinoa. Add the sliced boneless skinless chicken breast.
1.5 lb Boneless skinless chicken breast,
0.3 cup Quinoa,
4 cup Red cabbage,
2 piece Carrot,
1 piece Red bell pepper,
4 piece Green onion,
0.5 cup Cilantro
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6. Pour over the dressing and toss well until everything is lightly coated. Serve right away for the crispest texture, or chill briefly before serving.
