For the Quinoa: 1 T Olive Oil 1 cup rinsed quinoa 3 cloves garlic 1.5 cups chicken broth !For the Chicken and Stir Fry: 2 T rice wine vinegar 1 T plus 2 tsp sesame oil 1 T lime juice 1 tsp honey 1 tsp red chiles, chopped finely 1 lb boneless, skinless chicken 1 T Braggs Amino Acids 1/4 tsp red pepper flakes 1 1/2 T organic virgin coconut oil 6 minced garlic cloves 1 T Fresh Ginger, grated 1/2 red onion, sliced 1 Red Bell pepper, sliced thin 1 Green Bell pepper, sliced thin 8 ounces asparagus, chopped into 1/2" pieces 2/3 cup chicken broth 5 oz fresh spinach, chopped Instructions 1. Heat oil over medium heat. Add rinsed quinoa and cook for 10 minutes, stirring frequently. 2. Add garlic and cook for 30 seconds. 3. Add chicken broth and bring to a boil. Reduce heat and cook covered for 15-18 minutes. 4. Allow to sit covered for 5 minutes. Set aside. 5. Whisk together 1 T vinegar, 1 T sesame oil, lime juice, 1/2 tsp honey and chilies. Add the chopped chicken and marinate for at least 30 minutes and up to 4 hours. 6. Whisk together Braggs, 1 T vinegar, 2 tsp sesame oil, 1 tsp honey, 1/4 tsp red pepper flakes. This is your stir fry sauce. Set aside. 7. Heat your wok set or a large pan over medium high heat. Ad coconut oil. (Be careful not to get too hot because coconut oil has a low smoking point.) Once melted at garlic and ginger, stir for 10 second and add onion. Cook fro 5 minutes. Add chicken and cook for 2 minutes. Add green pepper, red pepper and asparagus and cook for 1 minute. 8. Add in chicken broth. Cover and cook for 4 minutes. Add spinach, quinoa and stir fry sauce. Toss well. Remove from heat
Posted on: Mon, 10 Jun 2013 20:57:07 +0000
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