1 cup of Tyson’s chicken strips
1/2 cup of chopped broccoli
1/2 cup of chopped cauliflower
1/2 cup of sliced carrots
1/4 cup of snow peas
1 chicken boullion
1 teaspoon of minced ginger
1 medium onion
1 tablespoon of Olive oil
1 cup of red Quinoa
2 cups of water
2 tablespoons of low sodium soy sauce
a dash of black pepper
Cook the quinoa on the stovetop according to package directions. Set aside.
Heat 1 tablespoon of oil in a large nonstick frying pan over medium-high heat. Add the chicken and onions, and cook until softened slightly. Add the ginger and remaining vegetables and cook for 30 seconds. Stir in the boullion, low sodium soy sauce plus the black pepper.
Cook for about 15 minutes or until the chicken is cooked. Dish the quinoa and top it with the chicken stir fry and serve. This dish makes for a great lunch or dinner. I am loving these new dishes because they don’t involve white rice and that is a wonderful thing. Operation white rice no more has been going well thus far and I hope to stay strong.
Thank you for stopping by and for reading, I hope that you enjoy this recipe, I would love some feedback from anyone who tries them.
Serve hot, or at room temperature.