Ingredients
- Quinoa: 1 cup
- Chicken breast: 1 pound, boneless and skinless, cut into bite-sized pieces
- Broccoli florets: 1 cup
- Bell pepper: 1, any color, sliced
- Carrot: 1, peeled and sliced
- Soy sauce: 1/4 cup
- Sesame oil: 2 tablespoons
- Garlic: 2 cloves, minced
Instructions
- Step 1: Cook quinoa according to package directions. Usually involves rinsing the quinoa, then simmering in 2 cups of water or broth for 15 minutes, or until all the liquid is absorbed. Fluff with a fork.
- Step 2: While the quinoa is cooking, heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Step 3: Add the remaining 1 tablespoon of sesame oil to the skillet. Add the broccoli, bell pepper, and carrot. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. Add the minced garlic during the last minute of cooking.
- Step 4: Return the cooked chicken to the skillet with the vegetables. Pour the soy sauce over the chicken and vegetables. Stir to combine and heat through for 1-2 minutes.
- Step 5: Divide the cooked quinoa among bowls. Top with the chicken and vegetable stir-fry. Serve immediately.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days for best flavor.
- For reheating, add a splash of water or broth to the stir-fry when microwaving to prevent it from drying out.
- Garnish with sesame seeds and chopped green onions for added texture and visual appeal.
- For a richer flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American