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Gluten Free Asian Stirfry

Makes: 10 servings

Prep Time: 5 minutes

Total Time: 15-20 minutes

Ingredients:

  • 2 pounds boneless chicken breasts, cooked and cut into 1/2-inch strips
  • 10 cups quinoa, cooked (make 5 cups, uncooked to yield this amount)
  • 4 cups mixed vegetables, sliced evenly
  • 1 (6 oz) can Del Monte tomato paste*
  • 1 cup chicken broth, 99% fat free, reduced sodium
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon garlic powder
  • ½ teaspoon ground ginger
  • a dash of black pepper

*Note: some tomato pastes do contain gluten! Be sure to check the ingredients.

Directions:

  1. Stir tomato paste, chicken broth, Worcestershire, ginger, pepper and garlic powder in a small bowl to make “soy” sauce. Set aside.
  2. Heat a large pan with a small amount of oil.
  3. Add vegetables to the pan. Stir consistently until they begin to soften.
  4. Add cooked chicken and “soy” sauce to the pan and stir.
  5. Remove the pan from heat and allow mixture to cool slightly.
  6. Serve on top of cooked quinoa or in iceberg lettuce leaves to make lettuce wraps!

Nutrition Facts Per Serving: 350 Calories, 18 g Protein, 32 g Carbohydrate, 16 g Fat, 3g Saturated Fat, 4.5 g Fiber, 3.7 g Sugar, 40 mg Cholesterol, 670 mg Sodium

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