Quick Chicken and Vegetable Stir-fry with Quinoa
A vibrant and protein-rich stir-fry featuring tender chicken, crunchy seasonal vegetables, and fluffy quinoa, offering a quick and satisfying lunch.
Ingredients
- Chicken Breast142.5 g
- Quinoa38 g
- Broccoli95 g
- Carrots47.5 g
- Bell Pepper47.5 g
- Garlic1 clove
- Bell Pepper47.5 g
- Olive Oil10.5 ml
- Sesame Oil0.5 tsp
- Soy Sauce1 tbsp
- Ginger4.8 g
- Lime Juice0.5 tbsp
Instructions
- 1Step 1
Rinse quinoa thoroughly. In a small saucepan, combine quinoa with 1.5 cups (360ml) water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed.
- 2Step 2
While quinoa cooks, dice chicken breast into 1-inch pieces. Chop broccoli into florets, slice carrots thinly, and julienne the bell pepper.
- 3Step 3
Mince ginger and garlic.
- 4Step 4
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 3-4 minutes until lightly browned.
- 5Step 5
Add carrots, bell pepper, broccoli, ginger, and garlic to the skillet. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
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