Sunday, February 5, 2023

Chicken & Vegetable Stir Fry with Quinoa


Fresh veggies were used for this dish because I had time to prep them. Sometimes I don’t have time or would rather not deal with prep so I’ll use frozen veggies for convenience. The texture is not the same, but they do just as fine. Here’s a past post of a chicken and veggie store fry I did with frozen vegetables:

Here’s how I did this fresh veggie version. Cook the quinoa first because it takes the longest. It should be done by the time you’re done with the stir fry.

Ingredients for Quinoa:

  • 1 cup quinoa, rinsed 
  • 2 cups water
  • 1 teaspoon chicken bouillon 

Instructions for Quinoa:

  1. Rinse quinoa and transfer to rice cooker pot.
  2. Add water and chicken bouillon.
  3. Press the rice cooker button.

Ingredients for Chicken Stir Fry:

  • 7 cloves garlic, chopped
  • 1/2 medium onion, sliced
  • 1 head broccoli, cut into florets, stem peeled and sliced
  • 3 carrots, peeled and sliced
  • 1 large chicken thigh, skinned, deboned, and cut into bite size pieces
  • 1 Tablespoon olive oil
  • 2 Tablespoons sesame oil
  • 1/4 cup oyster sauce
  • 1 teaspoon red pepper flakes
  • 1/4 cup water
  • Dash of salt
  • Scrunch of pepper
  • Cornstarch slurry (1 part cornstarch: 2 parts water)
  • Sesame seeds (for garnish)

Instructions for Chicken Stir Fry:

  1. Prepare ingredients as listed above (chop, sliced, cut, peel, etc.)
  2. Add olive oil to heated pan.
  3. Add chicken, salt, and pepper, and stir fry until no pink visible.
  4. Remove chicken from pan and set aside.
  5. In same pan, add sesame oil, garlic, and onions. Stir fry until onions slightly softened.
  6. Add broccoli, carrots, oyster sauce, red pepper flakes, and water. Stir, cover and let steam for about five minutes.
  7. Add chicken back in and add cornstarch slurry.
  8. Stir and let sauce thicken for a few minutes.
  9. Serve with quinoa. Sprinkle sesame seeds on top.
  10. Enjoy!

YouTube full video:

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