Tuesday, November 19, 2013

Quinoa Chicken Stirfry

I know I promised you guys a potato soup recipe, but honestly it didn't turn out so great.  I need to tweak it before I'll want to put it up here.

But today I made some really good stuff.  I had a hideous day at work, and at one point I got so ticked off because a project wasn't going as I needed it to that I knew I was faced with three choices.  Throw something, start crying or walk away.  So I walked away.

Now before you go thinking I made the right choice, know that I walked straight across the street to Starbucks, where I got a skinny iced mocha and a peanut butter cup cookie.  Because the skinny cancels out the cookie right?

As it turns out, no.  Not right. Go figure.

So four hours later, at 7pm, when I was finally on my way home from work, I found myself wondering what I could make for dinner that would be quick and low calorie, but would be satisfying enough to hopefully keep me from entering "fuck it" mode and eating everything in sight.

Because eating everything in sight because you've blown your diet for the day is like running your cell phone over with your car because you dropped it.

Or some such shit.

Now if you know me, you know I'm not much of a cook.  And when I do cook I'm really not one for flying by the seat of my pants.  I run my kitchen like I run the rest of my life.  By the book. That way when it all goes kaflooey I can say "Well I just did what the book said".  See how that works? So I prefer if my food comes in a box that says how long to microwave it, but barring that I need a very specific recipe, with instructions that could be understood by a three year old.

So I can't really say what came over me that resulted in me throwing the following ingredients together.  Maybe the caffeine, sugar and artificial sweeteners in my afternoon snack messed with my head.  If so, I should thank the Barista, because it turned out pretty darn good.

Here's what you need:

3 cups Birds Eye Pepper Stir-Fry
3 oz Tyson Grilled & Ready Chicken Breast Chunks
1/2 cup Cooked Red Quinoa
1/8 tsp chili powder
1/4 tsp cumin
1/4 tsp coriander
Splash of soy sauce
Olive Oil Spray

Spray a frying pan with olive oil, throw the vegetables and chicken in together and saute on medium heat.  By the time the veggies are cooked the chicken will be heated through.  When nearly done add the spices, soy sauce and quinoa.  Stir together just until quinoa is heated.

Serves one.  And you will not want to share.

The links are to the brands/varieties of what I had in the house.  The red quinoa is pretty but white would work just as well.

Everything in this recipe is pretty much a staple in my kitchen.  Whenever I make quinoa I make WAY more than I need so I'll have some in the fridge for later.  And the peppers and chicken are just handy to keep in the freezer.

The nutritionals look like this:

I'll definitely make this again. Though I'm not sure what to call it.  Quinoa Chicken Stirfry?  Boring but accurate.  And really it's a miracle I managed to pull a decent meal out of my...um...hat after the day I've had.  You can't expect a clever name too.

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