Substitutions:
• This stir-fry uses chicken but TOFU, shrimp, lean strips of beef or pork, sausage, or nuts can be substituted for the chicken.
• This recipe uses QUINOA but rice, millet, sorghum, or Thai rice noodles can be substituted.
• You can substitute diced pineapple or use a mixture of dried apricot and pineapple
Base Ingredients:
4 inches of GINGER ROOT
1 cup diced DRIED APRICOTS
1 cup diced sweet onion
1 cup diced chicken breast (even size cubes or strips)
2 cups cooked quinoa
1 TBSP olive oil
1 cup Vegetable or Chicken Broth (low sodium)
Instructions:
• If you do not have quinoa prepared, prepare quinoa according to the package instructions. Start this step first if needed. For the liquid, I suggest low sodium vegetable or chicken broth)
• Peel the ginger root and slice into small strips
• Dice the apricot, onion, and chicken into even sizes (the smaller the sizes, the faster it cooks)
• Sautee the onion and chicken in a pa until the onion is translucent. .
• Add broth, ginger root, and apricots. Cook on medium heat.
• When the broth is almost gone, add the quinoa and stir to incorporate.
• Serve … garnish with sesame seeds. Add a side salad or a vegetable such as roasted peas and asparagus.
