• 2 TBS quinoa (dry)
  • 6 whole strawberries - large
  • cooking spray
  • 1/2 whole garlic clove
  • 1/4 whole ginger
  • 1/4 sweet pepper(s) - bell (red - medium)
  • 7 snap/sugar peas
  • 1 TBS Onion
  • 1/4 tsp sugar
  • 3/4 tsp rice wine (saki)
  • 110g chicken
  • 1 1/2 tsp Low-Sodium Soy Sauce
  • 2 tsp oil



  1. Prepare vegetables – cut onion into matchsticks (cut top to bottom first); snow peas lengthwise into matchsticks; red sweet pepper into matchsticks; chop garlic; chop ginger (for ½ tsp chopped ginger)
  2. Cut chicken into cubes
  3. Prepare quinoa as directed 
  4. Spray large non-stick skillet or wok with cooking spray. Add 1 tsp oil and heat over medium heat. Cook chicken, turning every few minutes, until completely golden, about 15 minutes. Remove from the pan and set aside. Meanwhile, combine soy sauce, rice wine, and sugar in a measuring cup or small bowl, and set aside.
  5. Add remaining oil to the skillet, and stir-fry onion for about 2 minutes until it just starts to brown. Toss in snap peas, pepper, ginger, and garlic. Stir-fry for about 2 more minutes until vegetables are tender, but not mushy. Pour sauce over vegetables and stir-fry for 1 minute. Gently mix in chicken. Serves immediately with quinoa and strawberries. 


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* Results may vary from person to person