Garlic Chicken Stir-Fry with Quinoa and Cream Sauce

Obviously my first recipe had to include garlic in the title! I came up with this one sort of by accident. I loosely followed a stir-fry recipe and a cream sauce recipe, adapting each based on what Ray and I like and what we had in stock, and then combined them. And it's all piled atop Quinoa, one of my favorite things! Hope you enjoy!

Ingredients:
Stir Fry
4 boneless, skinless chicken breasts
4-6 cloves of garlic (depending on their size)
3-4 bell peppers, ideally green and red (jalapeno pepper optional for extra kick)
1/2 large onion
Olive oil
Sriracha Hot Chile Sauce (or your hot sauce of choice)
Salt & Pepper
Quinoa, prepared according to package instructions (usually 1 cup Quinoa and 2 cups water)

Cream sauce
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1/2 cup sour cream

You should first start the Quinoa, so it will be ready when everything else is. Follow the package instructions. 

For this dish, I like to get things prepared before revving up the stove, so...First, cut chicken breasts into about 1-inch chunks. Then, slice the peppers and onions into strips about the size of french fries.  In a wok, add olive oil, 4-6 turns of the pan (as you will see, I don't like to use precise measurements; sorry!). Using a hand grater if available, grate garlic over olive oil (or mince). Set the burner to medium heat. Once the oil heats and the garlic begins to yellow, add the peppers and onion and add a dash of salt and pepper. Cook, stirring occasionally, for about 10 minutes, or until vegetables are softened. Then, remove all vegetables and set aside in a bowl.

In the wok, replenish olive oil and garlic, if necessary. Add all the chicken, seasoning with salt and pepper. Cook for 5-10 minutes, until all chicken chunks are cooked through. At this time, add the Sriracha sauce (as little or as much as you want, depending on your heat index) and mix well to coat chicken. Then, return the vegetables to the chicken and hot sauce, reduce heat slightly, and let cook and combine while you prepare the cream sauce.

In a small skillet, melt the butter. Stir in flour, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly, then cook about another minute. Stir in sour cream and heat through. Remove from heat.

Plate the meal like so: on a dinner plate, use the Quinoa as a base layer. Add the chicken and vegetable stir fry on top of the Quinoa, and drizzle the cream sauce over that. I like to mix it all up on my plate to eat it, but you can leave it layered if you want. Either way, DELICIOUS! This is enough for 2 people and leftovers, so probably serves about 4.