This simple chicken dinner falls under healthy chicken recipes and diabetic recipes.
HERE'S ALL IT TAKES
Serves 4
- 1 cup water
- 1/2 cup uncooked quinoa
- 2 teaspoons canola oil
- 1 pound chicken breasts, bare & boneless
- 1 tablespoon cornstarch
- 1 cup orange juice, unsweetened
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons ginger, finely grated
- 1/2 cup green onion, sliced
- 1 cup carrots, cut into matchsticks
- 6 ounces snow peas, ends trimmed
- 1/4 teaspoon red pepper flakes
Combine the quinoa with the water in a medium saucepan and bring to a boil. Cook for 8 to 10 minutes, until all of the water has been absorbed. Remove from the heat, fluff, and set aside for 5 minutes.
Cut chicken breasts in to thin strips. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook for 4 to 6 minutes until no longer pink in center. Remove and keep warm.
Whisk together the cornstarch, orange juice, and soy sauce then add to hot skillet. Allow to simmer, stirring constantly. Add ginger and onion, cook 1 to 2 minutes. Add carrots and snow peas. Simmer 3 to 4 minutes uncovered until carrots are just crisp-tender. Return chicken to skillet, heat through 1 to 2 minutes. Let stand 3 to 5 minutes uncovered for flavors to marry. Serve chicken and vegetables over quinoa and top with red pepper flakes.
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Nutrition analysis per serving: 230 calories | 9 g total fat, 1 g sat, 0 trans | 10 mg cholesterol |175 mg sodium | 29 g total carbs | 4g dietary fiber | 4 g sugars | 9 g protein | Vitamin A 127% | Vitamin C 89% | Calcium 17% | Iron 14% | Potassium 15%
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