1 Servings 45 min Cook
1 Cup Quinoa
2 Cup Chicken Broth
2 Tsp Liquid Aminos
1 Tbsp Mango Chutney
2 Tsp Sriracha Sauce
1 Tbsp Teriyaki Sauce
1 Tsp Coconut Oil
2 Tsp Garlic
1 Cup chopped Carrots
1/2 Cup chopped Red Onion
16 Oz Ground Chicken
3 Large Egg
1 Cup Edamame
Cook quinoa according to the instructions on the package, but use low-sodium chicken broth instead of water, or 1 cup chicken broth and 1 cup water.
Set the quinoa aside and allow it to cool to room temperature
In a small bowl, mix together the liquid aminos, chutney, sriracha, and teriyaki; set sauce aside
Set a nonstick skillet on medium heat and spray with coconut oil.
Add garlic, carrots, and red onions.
Cook until the red onions become translucent
Toss in ground chicken breast and completely cook the meat.
Use a wooden spoon or spatula to chop up the chicken.
Increase the heat to medium-high and add the cooked quinoa.
Before adding, make sure the quinoa has cooled and is "dry" (or not carrying a lot of moisture).
Pour in the sauce and stir quickly so that it does not burn
Add eggs to the skillet and stir and chop so that the egg spreads evenly throughout the mixture
Finally, reduce heat to medium and add frozen edamame beans.
Stir until the beans are completely thawed.