Chickenomics 101: Roast 2 Chickens Eat 3 Times


  1. Heat 1 tablespoon canola oil in a large, deep skillet or wok over medium heat. Mix eggs and ½ teaspoon fish sauce; pour into skillet. Cook, without stirring for 30 seconds, then scramble until set. Scrape into bowl; set aside.

  2. Heat remaining 1 tablespoon canola oil over medium-high heat. Stir-fry the carrot, zucchini, and kale for 5 minutes or until just crisp-tender. Stir in the quinoa, sausage, and chicken; stir-fry about 3 minutes. Stir in the soy, remaining fish sauce, and sesame oil until well blended. Return the cooked eggs to the skillet.

  3. Serve chicken & quinoa mixture in bowls, sprinkled with green onions and basil, drizzled with hot sauce.