Speedy Chicken and Asparagus Stir-fry with Quinoa
A quick and vibrant stir-fry featuring tender chicken breast and crisp asparagus, tossed in a savory ginger-soy sauce, served over protein-rich quinoa.
Ingredients
- Chicken Breast194.6 g
- Quinoa58.4 g
- Bell Pepper73 g
- Garlic1 clove
- Bell Pepper73 g
- Sesame Oil2.4 g
- Olive Oil4.9 g
- Asparagus121.6 g
- Soy Sauce14.6 ml
- Ginger5 g
- Water120 ml
Instructions
- 1Step 1
Rinse quinoa thoroughly. In a small pot, combine quinoa with 240ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- 2Step 2
While quinoa cooks, slice chicken breast into thin strips. Chop asparagus into 1-inch pieces and thinly slice bell pepper. Mince ginger and garlic.
- 3Step 3
Heat olive oil and sesame oil in a large skillet or wok over medium-high heat. Add chicken strips and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.
- 4Step 4
Add asparagus and bell pepper to the same pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add minced ginger and garlic and stir-fry for 1 minute until fragrant.
- 5Step 5
Return chicken to the pan. Pour in soy sauce and toss everything to combine. Cook for 1-2 minutes until heated through.
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