Chicken Sweet Potato Stir Fry

By á-1088

Ingredients

• 1 cup water
• 1/2 cup quinoa
• 1 medium sweet potato, peeled and cut into 1/2 inch cubes
• 4 tsp coconut oil
• 12 oz chicken breast, cut into half inch pieces
• 1 medium onion, chopped
• 1 jalapeno pepper, finely chopped
• 1 red bell pepper, chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 cup frozen peas
• 3 T chopped fresh cilantro
• 1/4 tsp salt
• Pepper to taste

Preparation

Step 1

Combine water and quinoa in small saucepan over medium high heat. Bring to boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes.

Put sweet potato in small saucepan with enough cold water to cover by 2 inches. Bring to a boil over medium high heat and cook until tender, 3-4 minutes. Drain.

Heat 2 tsp 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.

Return pan to heat and add remaining 2 tsp oil. Stir in onion and jalapeno pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic and cumin. Cook until veggies start to soften, about 2-3 minutes. Stir in peas and chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1-2 minutes. Remove from heat and stir in cilantro, salt and pepper.