Men's Health Chicken Sweet Potato Stir Fry
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.
Recipe Notes
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.
Nutritional Facts
per
serving
|
