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Chicken and Vegetable Stir Fry Quinoa Bowls

Easy to make stir fry loaded with chicken and healthy vegetables. Serve it on top of protein packed quinoa for a delicious weeknight dinner!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 393 kcal
Course: Appetizer , Dinner
Cuisine: Asian

Ingredients

Marinade
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon Sriracha
Stir Fry
  • 1 pound chicken breasts, cut into 1 inch chunks
  • 1 tablespoon toasted sesame oil, divided
  • 1/2 cup diced carrots
  • 1/2 cup diced yellow onion
  • 1/2 cup diced mushrooms
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 2 cloves garlic, minced
  • 2 teaspoons sesame seeds optional
  • 1 cup quinoa uncooked
Sauce
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon ginger, finely grated
  • 1/2 teaspoon Sriracha
  • 2 teaspoons cornstarch

Instructions

    Cup of Yum
  1. In a medium sized saucepan over high heat add one cup of rinsed quinoa, 2 cups of water, and a pinch of salt.
  2. 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.
  3. While the quinoa is cooking, whisk together all of the ingredients for the marinade in a large bowl.
  4. Add the diced chicken to the marinade, tossing to coat, then set aside.
  5. In a small bowl whisk together all of the sauce ingredients, then set aside.
  6. Chop all of the vegetables for the stir fry.
  7. Heat a wok or large skillet over high heat, heat 1/2 tablespoon of the sesame oil.
  8. When the wok is very hot add in the carrot and onion and cook for 1 minute, stirring often.
  9. Add in the mushrooms, broccoli, and garlic and cook for another couple minutes.
  10. Add in the zucchini and cook for another minute before removing all of the vegetables from the wok onto a plate.
  11. 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.
  12. Cook the chicken until it is fully cooked, stirring often.
  13. Add the vegetables back into the wok along with the sauce.
  14. Stir everything together until the sauce thickens and coats the chicken and vegetables.
  15. Sprinkle the sesame seeds on top of the stir fry if desired.
  16. Serve the stir fry over the cooked quinoa.

Nutrition Information

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

% 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.