Ingredients
1-1/2 cups water
1 cup quinoa, uncooked
2 tsp. oil, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
4 carrots, cut into 1/4-inch-thick slices
1 Tbsp. minced gingerroot
2 cloves garlic, minced
4 cups loosely packed bok choy cabbage (1/2 inch thick)
Description
Ginger-Chicken Sauté Recipe
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