Chicken and Vegetable Stir Fry Quinoa Bowls
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Chicken and Vegetable Stir Fry Quinoa Bowls
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Easy to make stir fry loaded with chicken and healthy vegetables. Serve it on top of protein packed quinoa for a delicious weeknight dinner!
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Ingredients
Marinade
- 3 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1 teaspoon ginger finely grated
- 1 teaspoon sriracha
Stir Fry
- 1 pound chicken breast cut into 1 inch chunks
- 1 tablespoon sesame oil divided, toasted
- 1/2 cup carrot diced
- 1/2 cup yellow onion diced
- 1/2 cup mushroom diced
- 1 cup broccoli florets
- 1/2 cup zucchini diced
- 2 cloves garlic minced
- 2 teaspoons sesame seeds optional
- 1 cup quinoa uncooked
Sauce
- 1 tablespoon soy sauce low sodium
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon ginger finely grated
- 1/2 teaspoon sriracha
- 2 teaspoons cornstarch
Instructions
- In a medium sized saucepan over high heat add one cup of rinsed quinoa, 2 cups of water, and a pinch of salt.
- Bring to a boil then cover with a lid, reduce the heat to medium low, and cook for 15-20 minutes or until all of the water is absorbed.
- While the quinoa is cooking, whisk together all of the ingredients for the marinade in a large bowl.
- Add the diced chicken to the marinade, tossing to coat, then set aside.
- In a small bowl whisk together all of the sauce ingredients, then set aside.
- Chop all of the vegetables for the stir fry.
- Heat a wok or large skillet over high heat, heat 1/2 tablespoon of the sesame oil.
- When the wok is very hot add in the carrot and onion and cook for 1 minute, stirring often.
- Add in the mushrooms, broccoli, and garlic and cook for another couple minutes.
- Add in the zucchini and cook for another minute before removing all of the vegetables from the wok onto a plate.
- Add the remaining 1/2 tablespoon of sesame oil to the wok then add in the diced chicken and some of the marinade if desired.
- Cook the chicken until it is fully cooked, stirring often.
- Add the vegetables back into the wok along with the sauce.
- Stir everything together until the sauce thickens and coats the chicken and vegetables.
- Sprinkle the sesame seeds on top of the stir fry if desired.
- Serve the stir fry over the cooked quinoa.
Nutrition Information
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Calories
393kcal
(20%)
Carbohydrates
40g
(13%)
Protein
33g
(66%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
73mg
(24%)
Sodium
772mg
(32%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 33g | 66% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 772mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
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