Chicken Stir Fry Montego Bay

• Bring Quinoa & 2 cups chicken stock to a boil, reduce & simmer (covered) 10-15 minutes.
• Let cool and add basil, tomato and olive oil.
• Salt & Pepper to taste
• 4 oz. Chicken Breast (julienne) marinated in
• Krista’s Jerkalicious Marinade:
• 5 oz Jerkalicious Hot Sauce
• 5 oz Soy Sauce
• 5 oz Pineapple Juice
• 4 Button Mushrooms (quartered)
• ¼ cup Red Pepper (cut into julienne strips)
• ¼ cup Green Pepper (cut into julienne strips)
• ¼ cup Carrots (julienne)
• ¼ cup Snow Peas
• ½ cup Napa Cabbage (julienne)
• 1 Scallion Chopped
• 2 tsp. Sesame Oil
• ¼ cup Roasted ½ Cashews
• ¼ cup Stir Fry Sauce
• 2 tbsp Peanut Oil
• Chill & serve

Directions:

• Bring Quinoa & 2 cups chicken stock to a boil, reduce & simmer (covered) 10-15 minutes.

• Lightly sauté garlic and ginger in peanut or coconut oil till fragerant. Add hoisin, sherry, soy sauce, brown sugar and hot sauce. Bring to a boil. Dissolve cornstarch in water. Add while boiling. When thick let cool to room temp.

• In hot smoking wok add peanut oil. Add marinated chicken and saute till cooked through. Remove chicken from pan.. Add mushrooms, carrots, and peppers. Stir then add peas, napa, scallion & cashews. Stir. Add sesame oil & stir fry sauce. Add cooked chicken and toss to coat. Serve over rice