Chicken Sweet Potato And Quinoa Stir Fry Recipes

Steps:

• Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Steps:

• In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
• In a large bowl, mix lime juice, sesame oil, salt, and pepper.
• Add cubed chicken to mixture and stir until completely coated.
• Cover with plastic wrap and marinate in refrigerator for 30 minutes.
• Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
• Once cooked through, remove chicken and transfer to a bowl.
• Spiralize bell peppers and sweet potato into a large bowl.
• Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
• Add in the spiralized vegetables and cook for 2-3 minutes.
• Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
• Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
• Top with green onions and chopped peanuts.
• Enjoy!

Steps:

• Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes.
• Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes more.
• While tofu is frying, whisk soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and cayenne pepper together in a bowl. Stir in the fried tofu, coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer.
• Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed, 13 to 15 minutes. Monitor the quinoa while it cooks; add extra water if necessary.
• While quinoa is cooking, place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain.
• Combine cooked quinoa, tofu and marinade, cooked sweet potatoes, onion, and peanut oil in a large frying pan over medium-high heat. Cook, stirring constantly, until onion is soft, 3 to 4 minutes.

Steps:

• Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
• Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
• Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
• Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
• Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
• Enjoy!

Steps:

• In a large skillet, heat oil over medium-high heat. Add sweet potatoes and onion; cook and stir until lightly browned, 5-8 minutes. Add garlic; cook 1 minute longer. Stir in chicken, black beans, zucchini, broth, salsa, red pepper and seasonings., Bring to a boil; reduce heat. Simmer, covered, until sweet potatoes are tender, 10-12 minutes. If desired, serve with sour cream and cilantro.

Steps:

• Chop up all the vegetables. But don't combine them, keep each separate.
• Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.
• Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.
• Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.
• Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.
• Stir in peas and chicken and cook 2 minutes.
• Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.
• Remove from heat. Stir in cilantro, salt, black pepper.
• Serve with a squeeze of lime juice if desired.