Chicken, Sweet Potato, and Quinoa Stir-Fry
photo by Kathy
- Ready In:
- 1 cup water
- 1⁄2 cup quinoa, rinsed and drained
- 1 (8 ounce) sweet potatoes, peeled and cut into 1/2 inch cubes
- cooking spray or 4 teaspoons canola oil
- 12 ounces boneless skinless chicken breasts, cut into 1/2 inch pieces (pre-grilled if you want to save time)
- 1 (200 g) onions, chopped
- 1 -2 jalapeno pepper, finely chopped
- 1 (188 g) red bell peppers, chopped
- 1 -2 garlic clove, minced
- 1 teaspoon ground cumin
- 1 cup frozen peas
- 1⁄2 cup low-sodium low-fat chicken broth (optional)
- 3 tablespoons chopped fresh cilantro
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 1 lime (optional)
- Chop up all the vegetables. But don't combine them, keep each separate.
- Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.
- Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.
- Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.
- Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.
- Stir in peas and chicken and cook 2 minutes.
- Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.
- Remove from heat. Stir in cilantro, salt, black pepper.
- Serve with a squeeze of lime juice if desired.
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