The deep rich flavors of China over a light and fresh scallion quinoa.
Nutritional facts
Protein
46g
Carbs
60g
Calories
530
Fat
16g
Ingredients
2% Or Less Of Natural FlavorsAlcoholChicken BaseChicken BrothChicken FatChicken Thigh BonelessCorn OilCorn StarchCumin PowderDaikonDark Soy SauceGarlicGingerGround Black PepperHigh Fructose SyrupKosher SaltLight Soy SauceMushroomsQuinoaRiceRice Wine VinegarScallionsSesame OilShiitake MushroomsSoybeansStar AniseSugarTurmeric And AnnattoVinegarWaterWheat
Reviews
3.9
Based on 393 reviews
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...