Recipe from Better Homes and Gardens
3 tablespoons olive oil, 1 pound carrots, 1 medium sweet red pepper, 1 pound skinless, boneless chicken breast halves, cut into 1 inch pieces, 1 cup frozen, shelled soybeans, 1 tablespoon grated ginger, 3 cloves garlic, minced, 1/2 teaspoon crushed red pepper, 1 1/3 cups reduced sodium chicken broth, 1/4 cup frozen orange juice concentrate, thawed, 2 tablespoons reduced sodium soy sauce, 2 tablespoons cornstarch, 2 tablespoons water, 3 cups hot cooked quinoa, 1 tablespoon sesame seeds, toasted.
1) In a large skillet, heat 1 tablespoon of the oil over medium heat. Add carrots; cook and stir 5 minutes, Add sweet pepper, cook and stir 3 minutes more. Transfer to a medium bowl. In the same skillet, heat the remaining 1 tablespoon of the oil over medium-high heat. Add chicken, cook and stir for 4 to 5 minutes or until chicken is no longer pink. Transfer to a medium bowl. Fold in carrots and stir in edamame.
2) In the same skillet, heat the remaining 1 tablespoon of oil over medium heat. Add ginger, garlic, and if desired, crushed red pepper, cook and stir 30 seconds. Stir in broth, orange juice and soy sauce. Bring to boiling.
3) In a small bowl, combine cornstarch and the water; sir into broth mixture. Cook and stir until heated through. Stir in chicken mixture and serve over quinoa.