by ADMIN on JUNE 4, 2012
Stir fry’s are always a quick ‘n’ easy dinner option.
Colorful veggies make the dish appealing, nuts add crunchy flare, and quinoa is a high-protein and fiber base.
Add any kind of nuts you want! Cashews, peanuts, pistachios, pecans, sesame seeds… anything your little heart desires.
Also feel free to add in any types of veggies you have lying about. Make it a ‘refrigerator stir fry’.
Everything but the kitchen sink.
Honey Pistachio-Pecan Chicken with Quinoa Author: adapted from Cooking Light Prep time: 10 mins Cook time: 18 mins Total time: 28 min Serves: 2 Sweet and savory chicken stir fry with pistachios and pecans
½ cup quinoa
1 cup water
2 chicken breasts, cut into 1 inch pieces and skin removed
2 Tbsp flour
½ tsp salt
½ tsp pepper
½ Tbsp olive oil
½ Tbsp sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (thawed)
1 medium red bell pepper, cut into strips
1 onion, diced
2 garlic cloves, minced
¼ cup chopped pecans
¼ cup shelled pistachios
1 Tbsp rice vinegar / rice wine vinegar
3 Tbsp honey
2 Tbsp low sodium soy sauce
1 Tbsp Sriracha (hot chili sauce)
Cook quinoa in water according to the package direction in a small sauce pan.
Toss chicken with flour, salt, and pepper.
Heat a large skillet over medium-high heat. Add olive and sesame oils. Add chicken mixture and brown on all sides - about 5-8 minutes.
Add broccoli, red peppers, onions, and garlic. Cook 8-10 minutes, or until veggies are tender and crisp, and chicken is cooked through.
Stir in pecans and pistachios.
Combine vinegar, soy sauce, honey and Sriracha in a small bowl - whisk to mix. Add to chicken dish and toss to coat.
Serve with quinoa!