Description
These Chicken and Vegetable Stir Fry Quinoa Bowls are ready in 30 minutes and packed with protein, veggies, and flavor. Skip takeout tonight and treat yourself to something that tastes amazing and makes you feel good!
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups chicken or vegetable broth
- ¼ teaspoon salt
- 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces
- 2 tablespoons avocado or vegetable oil, divided
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 cup snap peas, strings removed
- 1 cup broccoli florets, cut small
- 1 medium carrot, julienned
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup low-sodium soy sauce (or tamari for gluten-free option)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes (optional)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Rinse quinoa under cold water. Bring broth to a boil in a medium saucepan, add quinoa and salt. Reduce heat, cover, and simmer for 15-18 minutes until liquid is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
- Whisk together soy sauce, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes in a small bowl. Set aside.
- Season chicken with salt and pepper. Heat 1 tablespoon oil in a large wok over medium-high heat. Cook chicken for 3-4 minutes until golden and cooked through (165°F). Transfer to a plate.
- Add remaining oil to the pan. Stir-fry carrots for 1 minute, add broccoli and cook for 2 minutes. Add bell peppers and snap peas, cook for 2 more minutes until crisp-tender.
- Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Return chicken to the pan. Pour sauce over everything and stir for 1-2 minutes until thickened.
- Divide quinoa among four bowls and top with chicken and vegetable mixture.
- Garnish with green onions, sesame seeds, and cilantro if desired.