Chicken Sweet Potato Stir Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) water |
1/2 cup(s) quinoa |
1 whole(s) medium sweet potato |
4 teaspoon(s) canola oil |
12 ounce(s) boneless skinless chicken breast |
1 whole(s) medium onion |
1 whole(s) jalapeno peppers finely chopped |
1 whole(s) medium red bell pepper chopped |
1 whole(s) clove garlic miced |
1 teaspoon(s) ground cumin |
1 cup(s) frozen peas |
3 tablespoon(s) chopped cilantro |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) black pepper |
Directions:
1. Combine water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.
2. Put sweet potato in small saucepan with enough cold water to cover by 2 while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain.
3. Heat 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl.
4. Return pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeno pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
5. Recipe Notes
6. Flavor Up Some of the big tastes in Mexican food-cumin, jalapeno, and cilantro as well as garlic, onion, and black pepper-contribute mouth watering zest to this not-so-south-of-the-border dish.
7. Nutritional Factsper serving
8. CALORIES
9. CAL
10. G
11. SATURATED FAT
12. SODIUM
13. MG
14. CARBOHYDRATES
15. G
16. TOTAL SUGARS
17. G
18. DIETARY FIBER
19. G
20. PROTEIN
21. G
22. SEE MORE NUTRITIONAL FACTS >
23. Retrieved from:
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