Peruvian · beginner
Peruvian Chicken Chaufa Skillet With Quinoa
A vibrant Peruvian-Chinese stir-fry pairing pan-seared halal chicken thighs with fluffy cooked quinoa, red bell pepper, and ginger in a light soy sauce glaze.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Cut chicken thighs into uniform bite-sized pieces and season lightly with salt and black pepper.
- 02
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 03
Add the chicken pieces and cook for 6 minutes until golden brown and cooked through, then transfer to a clean plate.
- 04
Pour beaten eggs into the hot skillet and stir quickly for 1 to 2 minutes until softly scrambled, then remove and set aside with the chicken.
- 05
Add remaining tablespoon of oil, diced red bell pepper, minced ginger, and minced garlic to the pan, sauteing for 3 minutes until tender-crisp.
- 06
Increase heat to high, add chilled cooked quinoa, low-sodium soy sauce, cooked chicken, and scrambled eggs.
- 07
Stir-fry continuously for 3 minutes until all ingredients are hot and evenly combined.
- 08
Fold in sliced green onions, remove from heat, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Stir-Frying
Cooking small, uniform ingredients rapidly over very high heat while constantly tossing to ensure crisp textures and caramelized flavor.
Notes from the kitchen
- Using pre-cooked, chilled quinoa prevents it from becoming mushy when tossed in the high-heat skillet.
- Swap quinoa for day-old cooked white rice if desired.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.