6 April, 2015
Chicken, Veggie, and Quinoa Stir-Fry with Lemongrass Stix
This week I am going to be using a lot of Trader Joes items. I love shopping there, however it can be intimidating if you don’t know what products are good. I am going to use a lot of pictures so you can see the products and if you choose go out and buy them.
Below is a picture of all the ingredients I used featuring the products purchased from Trader Joe’s. I purchased the container of fresh veggies for $4.99 which is a really affordable way to get such a variety of veggies. If you were to purchase each vegetable in this mix it would of been around $15. I also chose to use rainbow quinoa because I cant decide which color I like best!
Chicken , Veggie, and Quinoa Stir-Fry
1 package of chicken breast tenderloins (these are quick and easy to cook and add in a dish)
1 package of sit-fry vegetables from Trader Joe’s
4 T Ponzu (similar to soy sauce but with a citrus flavor)
2 C chicken stock
2 C rainbow quinoa
2 T olive oil
Heat a sauté pan to medium heat at 1 T olive oil. Add the Chicken breast tenderloins and salt and pepper each side.
Cook 3 minutes on each side or until there is no more pink in the center of chicken.
Remove chicken from pan, add the remaining tablespoon of oil. Bring back up to medium heat add the veggies. Continue to cook these stirring frequently.
As you cook instead of adding more oil use the chicken stock as needed to keep the pan moist and the veggies from sticking. Stir fry the veggies about 10 minutes, you want them a little firm and not too soft. Meanwhile cook the quinoa as instructed on the label. I use chicken stock in place of water to provide more flavor. Cut the chicken into strips and it back into the veggies. Add the Ponzu as a finishing sauce. Serve the stir-fry on a bed of quinoa.
I also made a side of chicken lemongrass stix from Trader Joes.
Meal as plated 600 calories