Spicy Chicken Fried Quinoa

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Liquid aminos

  Bragg's

  2 tsp or 10g

• Mango Chutney

  Stonewall Kitchen

  1 Tbsp or 15g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Teriyaki sauce

  Ready-to-serve

  1 tbsp or 18g

• Coconut oil

  1 tsp or 5g

• Garlic

  Raw

  2 tsp or 6g

• Carrots

  Raw

  1 cup chopped or 128g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Ground chicken

  Raw

  16 oz or 454g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Edamame

  Frozen, unprepared

  1 cup or 118g

Directions

1. Cook the quinoa in low-sodium chicken broth according to package instructions. Allow it to cool to room temperature.
2. In a small bowl, mix together the liquid aminos, chutney, sriracha, and teriyaki sauce; set aside.
3. Heat a nonstick skillet over medium heat and spray with coconut oil. Cook the garlic, carrots, and red onions until the onions are translucent.
4. Add the ground chicken to the skillet, breaking it apart as it cooks until fully cooked. Increase the heat to medium-high and add the cooled quinoa, stirring well.
5. Quickly stir in the sauce to avoid burning. Add the eggs, stirring and chopping to distribute evenly. Reduce the heat to medium, add the frozen edamame, and cook until thawed.

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