Jar Full of Power: Teriyaki Chicken with Quinoa and Crunchy Vegetables - photo 1
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Jar Full of Power: Teriyaki Chicken with Quinoa and Crunchy Vegetables

Pikantne Takeaway Dishes Main Dishes Salads 45 min Easy 17 wyświetleń ~9.73 PLN - (0)
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Description

Here’s the perfect solution for busy singles who value health and flavor, even on the go! "Jar Full of Power" is not just an ordinary salad; it’s a complete, balanced meal packed in a handy jar. Inspired by Asian flavors, it combines juicy pieces of chicken in a sweet and salty teriyaki sauce, nutritious quinoa, and a burst of color and crunch from fresh vegetables. The layered arrangement of ingredients is not only a feast for the eyes but also a clever way to keep everything fresh until it’s time to eat. Perfect for a work lunch, a quick post-workout dinner, or a healthy snack on a trip. Just shake, mix, and enjoy the explosion of flavors and textures!

Ingredients (15)

Servings:
1
  • Chicken breast 150 g
  • Komosa ryżowa (quinoa) 50 g
  • Light soy sauce 30 ml
  • Liquid honey 21 g
  • Fresh ginger 10 g
  • Garlic 1 ząbek
  • Olive oil 15 ml
  • Edamame (cooked, frozen) 50 g
  • Carrot 0.6 szt.
  • Cucumber 0.2 szt.
  • Red cabbage 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Nasiona sezamu 0.2 łyżek
  • Fresh cilantro 5 g
💰 Szacowany koszt dania: ~9.73 PLN

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cooking Quinoa

1

Start by cooking the quinoa. Rinse 50g of quinoa in a fine sieve very thoroughly under cold running water, mixing it with your hand for about a minute. This step is crucial to remove the saponins that give it a bitter taste. Transfer the rinsed quinoa to a small pot, add 100 ml of cold water and a pinch of salt. Bring to a boil, then reduce the heat to the minimum, cover the pot, and cook for 15 minutes. After this time, remove the pot from the heat and, without lifting the lid, let it sit for another 5 minutes to absorb the remaining steam. Finally, gently fluff it with a fork. It should be fluffy, and the grains should have visible "tails."

Ingredients: Komosa ryżowa (quinoa), Salt
Use a small pot with a thick bottom and a well-fitting lid. Do not lift the lid during cooking and 'resting' of the quinoa to avoid releasing steam. The correct ratio of dry quinoa to water is 1:2 by volume (e.g., 1/2 cup of quinoa to 1 cup of water).

Teriyaki Sauce and Chicken

2

While the quinoa is cooking, prepare the sauce and chicken. In a small bowl, combine 30 ml of soy sauce and 21 g of liquid honey. Peel a piece of ginger and a clove of garlic. Grate them on the finest grater directly into the bowl with the sauce and honey. Mix everything thoroughly with a small whisk or fork until the honey completely dissolves in the soy sauce, creating a uniform marinade.

Ingredients: Light soy sauce, Liquid honey, Fresh ginger, Garlic
To peel ginger, the easiest way is to use the edge of a small teaspoon - it scrapes off the thin skin perfectly. Be careful not to add too much ginger, it is very aromatic. If you don't have a grater, you can chop the garlic and ginger as finely as you can.
3

Wash the chicken breast, dry it with a paper towel, and remove any possible membranes. Cut the meat into small cubes, about 1.5 cm on each side. Transfer the chicken to a second bowl. Add about half of the teriyaki sauce prepared earlier, a pinch of salt, and pepper. Mix thoroughly so that each piece of meat is coated with the marinade. Set aside for at least 10 minutes to let the flavors meld.

Ingredients: Chicken breast, Light soy sauce, Liquid honey, Fresh ginger, Garlic, Salt, Ground black pepper
Use a sharp knife and a stable cutting board. Cutting the meat into even cubes will ensure it cooks evenly. Do not marinate the chicken for too long (over 30 minutes) in soy sauce, as it may become too salty and tough.
4

In a small skillet, heat 15 ml of olive oil over medium heat. When the oil is hot (it should shimmer slightly), add the marinated pieces of chicken. Fry for about 5-7 minutes, stirring occasionally, until the chicken is golden and fully cooked on all sides. To check if it's ready, cut into the largest piece - it should be white inside, with no pink traces. At the very end of frying, pour the remaining teriyaki sauce into the skillet. Cook for another minute, stirring, until the sauce thickens and beautifully coats each piece of chicken. Remove the skillet from the heat and set the chicken aside to cool.

Ingredients: Chicken breast, Olive oil
The best option is a non-stick pan. Do not add the chicken to cold fat, as it will absorb it instead of frying. Be careful towards the end of frying, as the honey in the sauce can easily burn.

Preparation of Vegetables

5

While the chicken and quinoa cool, prepare the vegetables. Peel the carrot and cut it into thin sticks (julienne technique) - first slice it thinly, then cut those slices into thin strips. Dice the cucumber. Finely shred the red cabbage. Pour boiling water over the frozen edamame for 2-3 minutes, then drain and rinse with cold water to retain its beautiful green color. If using fresh cilantro, chop it.

Ingredients: Edamame (cooked, frozen), Carrot, Cucumber, Red cabbage, Fresh cilantro
For julienne cutting, you can use a special peeler or mandoline, which will significantly speed up the process. All vegetables should be cut into small pieces so that they can be easily mixed and eaten straight from the jar.

Jar Assembly

6

Now the most important part - layering the jar, which will ensure the freshness of the ingredients. Pour any leftover sauce from the pan after the chicken into the bottom of a clean and dry jar. Then layer in the following order: 1. Cooked and completely cooled quinoa. 2. Cooled teriyaki chicken. 3. Edamame beans. 4. Carrot cut into sticks. 5. Shredded red cabbage. 6. Diced cucumber. On top, place chopped cilantro and sprinkle with sesame seeds. Screw on the lid and store in the refrigerator.

Ingredients: Komosa ryżowa (quinoa), Chicken breast, Edamame (cooked, frozen), Carrot, Red cabbage, Cucumber, Fresh cilantro, Nasiona sezamu
Use a large jar with a capacity of about 750 ml - 1 liter, so the ingredients have space and are not cramped. The key is to place the 'wet' ingredients (sauce, quinoa, chicken) at the bottom, and the 'dry' and delicate ones (vegetables, greens) on top. This way, the vegetables will stay crunchy.

Fun Fact

💡

Quinoa, also known as goosefoot, was referred to by the Incas as the 'mother of all grains' and has been a staple of their diet for over 5000 years. Botanically, it is not a grain, but it is valued for its exceptionally high protein content, containing all essential amino acids.

Best for

Lunch do pracy Zdrowy posiłek na wynos Piknik Szybki obiad po treningu

Tips

🍽️ Serving

Before eating, shake the tightly closed jar vigorously for several seconds. This way, the sauce from the bottom will reach all layers, perfectly seasoning them. You can eat straight from the jar with a fork or transfer the entire contents to a bowl to admire the beautiful, colorful salad.

🥡 Storage

The prepared jar can be safely stored in the refrigerator for 2-3 days. Layering the ingredients ensures that the vegetables remain crunchy and the greens on top do not wilt. This is an ideal way to prepare healthy meals in advance for a few days.

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