INGREDIENTS
- 1½ tablespoons sesame oil, divided
- ½ lb skinless, boneless chicken thighs, cut into ½ inch pieces
- 1 red bell pepper, chopped
- 4 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2½ cups cooked quinoa (about 1 cup dry quinoa)
- ¾ cup shelled edamame, thawed
- 1 large egg, lightly beaten
- 3 tablespoons low sodium soy sauce
DIRECTIONS
- Prepare dry quinoa according to package instructions. Set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to the pan and heat until shimmering. Add the chicken and cook, stirring often, for about 4 minutes.
- 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.
- Transfer the chicken mixture to a plate and wipe the skillet clean with a paper towel.
- Heat the same skillet over medium heat. Once the pan is hot, add the remaining ½ tablespoon of oil. Once oil is hot, add the cooked quinoa and edamame to the heated oil. Cook, stirring constantly, until thoroughly heated. Please note that frozen edamame must be fully cooked, not just thawed, before consumption.
- 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.
- Add the chicken mixture and soy sauce to the skillet and cook, stirring often, until thoroughly heated, about 1 minute.
VARIATIONS & TIPS
- When making the stir-fry, the actual cooking takes very little time, so make sure you have everything prepped before you start.
- This recipe requires you to prepare the quinoa ahead of time – just follow the package instructions. You can also purchase precooked quinoa for even faster preparation.
NUTRITION FACTS
YIELD: 4 servings (1 cup per serving)
Calories: 350 per serving, Carbohydrates: 35g, Fiber: 5.8g, Sugar: 3.9g (0g added sugar), Protein: 24g, Fat: 13g, Saturated fat: 2.2g, Cholesterol: 100mg, Sodium: 512mg
SOURCE: Adapted from Meals that Heal
Watch the cooking demo video below for extra tips and guidance!