Quick Chicken and Vegetable Stir-fry with Quinoa
A vibrant and flavorful stir-fry featuring tender chicken breast and seasonal vegetables like Brussels sprouts and carrots, served over fluffy quinoa. A perfect balance of lean protein and complex carbs.
Ingredients
- Chicken Breast192 g
- Quinoa48 g
- Carrot29 g
- Onion48 g
- Garlic1 clove
- Olive Oil7.2 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Brussels Sprout96 g
- Soy Sauce7.2 ml
- Ginger2.5 g
Instructions
- 1Step 1
Step 1: Rinse quinoa thoroughly. Cook quinoa according to package directions (typically 1 part quinoa to 2 parts water) for about 15 minutes, or until water is absorbed. Fluff with a fork.
- 2Step 2
Step 2: While quinoa cooks, thinly slice chicken breast. Halve Brussels sprouts, thinly slice carrots and onion. Mince garlic and ginger.
- 3Step 3
Step 3: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- 4Step 4
Step 4: Add Brussels sprouts, carrots, and onion to the same pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add garlic and ginger, stir-fry for 1 minute more until fragrant.
- 5Step 5
Step 5: Return chicken to the pan. Add soy sauce, salt, and pepper. Toss to combine and heat through.
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