Sweet Asian stir fry & white wine quinoa

Serves 6

For the stir fry:
1 onion
2 cups broccoli florets
2 handfuls sliced mushrooms
1 red bell pepper
2 lbs chicken
2 Tbs garlic powder
2 Tbs ginger
1 tsp cumin
1/2 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
1/4 cup wheat free soy sauce
2 Tbs sesame oil
2 Tbs honey
2 tsp siracha
1-20 oz can diced pineapples

For the quinoa:
1 cup quinoa
1 cup white wine
1 cup chicken broth
1 clove garlic
1 small onion
2 Tbs olive oil
Salt and pepper to taste

First, make the quinoa:
Mince garlic
Chop onion
Heat large pot
Add oil
Add onions to soften then garlic when almost soft and cook until garlic is fragrant
Lower heat
Add quinoa to pot and stir around in oil, onions and garlic for 2 minutes
Add salt and pepper
Add cup of wine and broth salt and pepper and stir it up
Bring heat up to medium
Cover and let cook for about 20-25 minutes or when soft
Drain if liquid remains

Note- this is my creation yay!

While the quinoa cooks, make the stir fry:
Dice your onion and bell pepper
Dice chicken
Mix dry seasonings together
Mix together soy sauce, honey and siracha
Heat large pot over medium heat
Add sesame oil to pot and heat it up
Add onions, bell peppers, mushrooms and broccoli to oil and stir fry until the veggies start to soften
Drain juice from can of pineapple aw
Add pineapples soy sauce, honey and siracha mixture while cooking veggies
Add chicken and seasonings and stir fry until chicken in cooked thru (no longer pink inside)

Note: this recipe is an adaptation of Juli Bauer’s crockpot sweet Asian meatballs on her paleOMG website

Serve stir fry on top on bed of quinoa. Delicious!


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