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Chinese Chicken and Vegetable Stir-Fry over Quinoa

See full recipe on: Cookstr



Ingredients

1 pound skinless, boneless chicken breast, cut into 1/2-inch strips
1 medium japanese eggplant, ends trimmed and sliced about 1/2 inch thick
4 garlic cloves, very finely chopped
1/4 cup soy sauce
1 teaspoon dark sesame oil
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons rice or white wine vinegar
1/2 teaspoon ground allspice
1 tablespoon finely grated fresh ginger
1 teaspoon hot red pepper flakes
1 cup fresh broccoli florets
1 red bell pepper, thinly sliced lengthwise
1 onion, halved lengthwise and thinly sliced crosswise
1 large carrot, thinly sliced
One 8-ounce can water chestnuts, drained
4 cups cooked quinoa(see notes)

Nutrition 6 servings

Per Serving % Daily Value
Calories 504
Fat 19g 30%
Carbs 58g 19%
Protein 24g 49%
Fiber 10g 40%
Cholesterol 48mg 16%
Sodium 678mg 28%
     
Fat
Carbs
Protein

Preparation






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