Lean Chicken & Root Vegetable Stir-fry with Quinoa
A vibrant and wholesome stir-fry featuring generous portions of lean chicken breast and seasonal root vegetables like carrots, leek, and cabbage, served over fluffy quinoa.
Ingredients
- Chicken Breast225 g
- Quinoa60 g
- Carrot75 g
- Garlic1 clove
- Olive Oil5 ml
- Leek50 g
- Cabbage75 g
- Soy Sauce15 ml
- Ginger5 g
- Water120 ml
Instructions
- 1Step 1
1. Rinse quinoa thoroughly. In a small saucepan, combine quinoa with 240ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let sit for 5 minutes, then fluff with a fork.
- 2Step 2
2. While quinoa cooks, slice chicken breast into thin strips. Julienne carrots, thinly slice leek, and shred cabbage. Mince ginger and garlic.
- 3Step 3
3. Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken and set aside.
- 4Step 4
4. Add carrots, leek, and cabbage to the same pan. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- 5Step 5
5. Return chicken to the pan. Add minced ginger and garlic, and soy sauce. Stir well to combine and cook for 1 minute more.
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