Chicken & Sweet Potato Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 cup water1/2 cup of quinoa1 sweet potato (aprox 8 oz)4 tsp canola oil12 oz boneless chicken breast, cut into 1/2 in pieces1 onion1 jalapeno chile pepper, chopped1 clove garlic1 tsp ground cumin1 cup frozen peas3 Tbsp chopped cilantro 1/4 tsp salt1/8 tsp ground black pepper
Boil water and quinoa over medium-high heat. Reduce heat and boil 12 minutes or until liquid has been absorbed.
Place sweet potato in saucepan with enough cold water to cover by 2". Bring to boil over medium-high heat and cook 3 to 4 minutes, until just tender. Drain.
Heat 2 tsp's of oil in large skillet or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally about 4 minutes, or until starting to brown. Transfer to bowl.
Return pan to heat and add remaining oil. Stir in onion and jalapeno pepper. Cook, stirring occasionlally, 1 minute. Add red bell pepper, garlic, and cumin. Cook 2 minutes, or until vegetables start to soften. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and potato. Cook, stirring, until heated through. Remove from heat and stir in cilantro, salt, and black pepper.
Serving Size: 4 even servings
Number of Servings: 4
Recipe submitted by SparkPeople user YA_YAYA.
Place sweet potato in saucepan with enough cold water to cover by 2". Bring to boil over medium-high heat and cook 3 to 4 minutes, until just tender. Drain.
Heat 2 tsp's of oil in large skillet or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally about 4 minutes, or until starting to brown. Transfer to bowl.
Return pan to heat and add remaining oil. Stir in onion and jalapeno pepper. Cook, stirring occasionlally, 1 minute. Add red bell pepper, garlic, and cumin. Cook 2 minutes, or until vegetables start to soften. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and potato. Cook, stirring, until heated through. Remove from heat and stir in cilantro, salt, and black pepper.
Serving Size: 4 even servings
Number of Servings: 4
Recipe submitted by SparkPeople user YA_YAYA.
Nutritional Info Amount Per Serving
- Calories: 286.7
- Total Fat: 7.7 g
- Cholesterol: 52.6 mg
- Sodium: 262.0 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.6 g
- Protein: 27.5 g
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