For 4 persons
Ingredients: 1 walnut-sized piece of ginger, 1 clove of garlic, 2-3 tablespoons soya sauce, 1 tablespoon honey, 400 g chicken breast, 250 g colourful quinoa, 2-3 carrots, ½ bunch spring onions, 200 ml cream, 250 ml cold water, salt and pepper
First, prepare the marinade for the meat. Peel the ginger and garlic, chop them into fine pieces and mix them with the soya sauce and honey. Cut the chicken breast into fine strips and add them to the marinade. Leave the meat in the fridge for at least three hours. You can also marinate it the day before - then it tastes even better. In the meantime, wash the vegetables and peel the carrots. Cut them into thin slices and the spring onions into fine rings, separating the white from the green pieces. Then, fry the chicken with the marinade in a hot pan. Remove the meat from the pan and set aside. In the same frying pan, fry the white ends of the spring onions in the remaining broth, wash the colourful quinoa in a sieve and then fry it for about two minutes. Add the water, cover the pan with a lid and let it simmer for ten minutes. Next, add the meat and the carrots to the pan, pour in the cream and cook for another ten minutes until the liquid has boiled away. Finally, season the dish with salt and pepper and garnish with the remaining spring onions before serving.
Our wine recommendation
A nice white wine goes best with the delicious quinoa stir-fry. How about the Tokara Reserve Collection Elgin Sauvignon Blanc 2018, for example? The fresh fruit notes, paired with nuances of freshly cut grass, skilfully complement the aromatic play of the dish. The Vrede en Lust Anni Sauvignon Blanc 2018 is also a good choice. The fruity and balanced white wine is the ideal partner for dishes with chicken. The sparkling Fairview Darling Sauvignon Blanc 2018 is a good choice as well, because with its tropical and mineral notes it is an ideal companion to food.