• Sarah Gearino

Healthy Chicken “Fried” Quinoa


I loooooove my chinese food and I loooooove my quinoa…so why not just bring these 2 wonderful things together?! This is a fairly easy recipe and it makes for great left overs. Enough with the chit chat…lets get to it!

  • Get all of your ingredients out.

  • Trim the fat off of the chicken breasts and cut the breasts into bite-size cubes

  • Combine all “chicken ingredients” in a bowl to make a sauce and mix well.

  • Pour cubed chicken into bowl and toss around in the mixture until well coated.

  • Add olive oil to a pan and pour the entire bowl contents into the pan.

  • Cook on medium heat for about 15 minutes. Toss every few minutes with a large spoon/spatula to make sure all sides of the chicken are nice and brown.

  • While the chicken is still cooking, spray a wok/pan with pam and cook egg whites on medium heat until brown. This should only take a few minutes. “Scramble” them up while cooking so they are in pieces.

  • Prepare all of the vegetables in a large bowl.

  • Add egg whites to the vegetables.  Coat a wok/pan with 1/2 tsp wok oil/sesame oil/olive oil  and saute the vegetables/egg whites on medium heat for about 5 minutes.

  • Combine all other “vegetable ingredients” (not additional oil)  into a bowl and stir well. Pour into the wok/pan with the vegetables and saute for 5 minutes on medium heat.

  • Pour the cooked chicken and quinoa into the same wok/pan with the vegatables/egg whites and mix well. Cook on medium heat for 5-10 minutes to bring all the flavors together.

  • Serve and enjoy!

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