Chicken & Sweet Potato Stir Fry

1 cup water
1/2 cup of quinoa
1 sweet potato (aprox 8 oz)
4 tsp canola oil
12 oz boneless chicken breast, cut into 1/2 in pieces
1 onion
1 jalapeno chile pepper, chopped
1 clove garlic
1 tsp ground cumin
1 cup frozen peas
3 Tbsp chopped cilantro
1/4 tsp salt
1/8 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.