Speedy Chicken & Asparagus Stir-fry with Quinoa
A vibrant and quick chicken stir-fry packed with lean protein and seasonal spring vegetables like crisp asparagus and bell peppers, served over fluffy quinoa. Flavored with ginger, garlic, and a light soy-sesame sauce, it's a satisfying and balanced meal.
Ingredients
- Chicken Breast150 g
- Quinoa60 g
- Bell Pepper50 g
- Spring Onion15 g
- Garlic5 g
- Bell Pepper50 g
- Sesame Oil7.5 ml
- Asparagus75 g
- Soy Sauce11.3 ml
- Fresh Ginger5 g
- Cornstarch4 g
Instructions
- 1Step 1
Step 1: Rinse quinoa under cold water. Combine quinoa and 240ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- 2Step 2
Step 2: While quinoa cooks, slice chicken breast into thin strips. Chop asparagus into 1-inch pieces, slice bell pepper into thin strips, and thinly slice spring onion. Mince fresh ginger and garlic.
- 3Step 3
Step 3: In a small bowl, whisk together soy sauce, cornstarch, and sesame oil to create the stir-fry sauce.
- 4Step 4
Step 4: Heat a large skillet or wok over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- 5Step 5
Step 5: Add asparagus and bell pepper to the same skillet. Stir-fry for 3-4 minutes until tender-crisp. Add minced ginger and garlic, and sauté for 1 minute until fragrant.
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