you're reading...

Gluten Free Asian Stirfry

Makes: 10 servings

Prep Time: 5 minutes

Total Time: 15-20 minutes


  • 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.


  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



No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: