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, unprepared

  1 cup or 118g

Directions

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