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

• Sriracha Sauce

  Trader Joe's

  2 tsp or 8g

• 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, prepared

  1 cup or 155g

Directions

1. Cook quinoa according to the instructions on the package, but use low-sodium chicken broth instead of water, or 1 cup chicken broth and 1 cup water. Set the quinoa aside and allow it to cool to room temperature.
2. In a small bowl, mix together the liquid aminos, chutney, sriracha, and teriyaki; set sauce aside.
3. Set a nonstick skillet on medium heat and spray with coconut oil. Add garlic, carrots, and red onions. Cook until the red onions become translucent.
4. Toss in ground chicken breast and completely cook the meat. Use a wooden spoon or spatula to chop up the chicken. Increase the heat to medium-high and add the cooked quinoa. Before adding, make sure the quinoa has cooled and is "dry" (or not carrying a lot of moisture). Stir.
5. Pour in the sauce and stir quickly so that it does not burn.
6. Add eggs to the skillet and stir and chop so that the egg spreads evenly throughout the mixture.
7. Finally, reduce heat to medium and add frozen edamame beans. Stir until the beans are completely thawed. Enjoy!

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