This recipe is yummy and chock full of vegetables! It is from Cooking Light's Jan/Feb 2012 issue. It is a little spicy but you could always leave the chili paste out or reduce the amount, especially if you are serving this to the little ones. It takes a little time to chop the veggies but it is well worth it. This recipe is great because you do not overcook the vegetables, they should still have a little crunch after cooking!
SZECHUAN CHICKEN STIR FRY
1 Tbs sesame oil
1/2 cup low sodium chicken broth
2 Tbs gluten free soy sauce such as tamari
1 Tbs rice vinegar
2 tsp chili paste (found in asian isle)
2 tsp cornstarch
1/4 tsp sea salt
2 Tbs canola oil
1 lb boneless, skinless chicken breasts cut into bite size pieces
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 cup diagonally cut snap peas
1/2 cup sliced onion
1 tsp ground ginger
1 Tbs minced garlic
1/4 cup sliced green onions
1/4 cup chopped raw peanuts (if you cannot find organic peanuts, leave them out)
2 cups cooked quinoa
1. Combine 2 tsp sesame oil and next 6 ingredients in a small bowl. Heat a large skillet over medium high heat. Add remaining 1 tsp sesame oil and 1 Tbs canola oil. Add chicken, stir fry 2 minutes. Remove chicken to a plate.
2. Add remaining 1 Tbs canola oil, swirl to coat pan. Add bell peppers and next 4 ingredients. Stir fry 1 minute. Add broth mixture, cook 30 seconds until thick. Return chicken to pan and cook 4 minutes or until chicken is done.
3. Spoon 1/2 cup quinoa into a bowl and top with 1 cup chicken mixture, green onions and peanuts.