Thai Chili Glazed Chicken Quinoa Bowl

Directions

1. Thaw grilled chicken breast bites under refrigeration 1 day in advance.
2. Preheat oven to 375°F.
3. Place chicken breast bites in a single layer on a sheet pan or hotel pan. Heat for 8-10 minutes or until hot. Critical Control Point: Heat to 165°F for 15 seconds.
4. In a mixing bowl, toss hit chicken bites with 1 oz Kikkoman® GF Thai Style Chili Sauce until evenly coated.
5. Cook quinoa:
   1. In a 2″ or 4″ hotel pan, combine 1/2 cup  dry quinoa with 1 cup hot water.
   2. Cover tightly with foil.
   3. Bake in a preheated 350°F oven for 10-15 minutes, or until water is absorbed and quinoa is tender. Fluff with fork. Critical Control Point: Hold hot at 135°For above until service.
6. Rinse and slice cucumbers.
7. Assemble the bowl:
   1. In a serving container, portion 1 cup quinoa as the base. Top with 4 Thai Chili-glazed chicken bites.
   2. Add 1/4 cup shredded carrots and 1/4 cup sliced cucumbers on the sides
8. Serve 1 bowl.