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Chicken-sweet potato stir-fry

Servings:
4 servings
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Ingredients

  • 1 cup water
  • 1/2 cup quinoa, rinsed and drained
  • 1 cup medium sweet potato (about 8 ounces), peeled and cut into 1/2 inch cubes
  • 4 teaspoon canola oil
  • 12 ounce boneless, skinless chicken breast, cut into 1/2 inch pieces
  • 1 ounce medium onion, chopped
  • 1 ounce jalapeño chile pepper, finely chopped
  • 1 ounce medium red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 cup frozen peas
  • 3 tablespoon chopped fresh cilantro
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation

Baking Directions:

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.

Put sweet potato in small saucepan with enough cold water to cover by 2 inches while quinoa is cooking.

Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes.

Drain.

Heat 2 teaspoons of the oil in a 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.

Return pan to heat and add remaining 2 teaspoons oil.

Stir in onion and jalapeño 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.

Nutrition (per serving): 307 calories, 24 g protein, 34 g carbohydrates, 6 g fiber, 8 g fat, 1 g saturated fat, 264 mg sodium

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