• 1.5 tablespoons sesame oil
  • 1/2 lb skinless, boneless chicken thighs, cut into 1/2 inch pieces
  • 1 red bell pepper, chopped
  • 4 green onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 2 1/2 cups cooked quinoa (about 1 cup dry quinoa)
  • 3/4 cup shelled edamame, thawed
  • 1 large egg, lightly beaten
  • 3 tablespoons low sodium soy sauce
  1. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil to the pan; swirl to coat. Add the chicken and cook, stirring often, for about 4 minutes.
  2. Add the bell pepper, green onions, garlic, and ginger to the skillet and cook, string often, until the chicken is done and the vegetables are just tender, about 3 minutes.
  3.  Transfer the chicken mixture to a plate and wipe the skillet clean with a paper towel.
  4. Heat the remaining ½ tablespoon of oil in the same skillet over medium. Add the quinoa and edamame and cook, stirring constantly, until thoroughly heated, about 2 minutes.
  5. Push the quinoa mixture to the side of the skillet. Add the egg to opposite side of the skillet and cook, stirring constantly, until scrambled, about 1 minute; stir in the quinoa mixture.
  6. Add the chicken mixture and soy sauce to the skillet and cook, stirring often, until thoroughly heated, about 1 minute.
  • When making the stir-fry, the actual cooking takes very little time, so make sure you have everything prepped before you start.
  • Consider preparing the quinoa ahead of time or purchasing precooked for an even faster weeknight dinner.
350 Calories, Carbohydrates: 35g, Fiber: 5.8g, Sugar: 3.9g (0g added sugar), Protein: 24g, Fat: 13g, Saturated fat: 2.2g, Cholesterol: 100mg, Sodium: 512mg
YIELD: 4 servings (1 cup per serving)
SOURCE: Adapted from Meals that Heal