Ginger-Garlic Chicken Quinoa Stir-Fry

• Chicken Breast

  7.1 oz
• Uncooked Quinoa

  0.5 cup
• Soy Sauce

  2 tbsp
• Fresh Ginger

  1 tbsp
• Garlic

  2 cloves
• Bell Pepper (any color)

  1 medium
• Broccoli Florets

  1 cup
• Yellow Onion

  0.5 medium
• Olive Oil

  1 tbsp
• Sesame Oil

  1 tsp
• Cornstarch

  1 tsp
• Water

  2 tbsp
• Green Onions

  2 stalks

All Steps

1. 1

   Cook quinoa according to package directions. Set aside.

2. 2

   Cut chicken breast into bite-sized pieces.

3. 3

   Mince fresh ginger and garlic.

4. 4

   In a small bowl, whisk together soy sauce, minced ginger, minced garlic, sesame oil, cornstarch, and water to create the stir-fry sauce.

5. 5

   Chop the bell pepper, broccoli florets, and yellow onion into similar-sized pieces suitable for stir-frying.

6. 6

   Heat olive oil in a large skillet or wok over medium-high heat.

7. 7

   Add chicken pieces to the hot pan and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove chicken from the pan and set aside.

8. 8

   Add the chopped yellow onion, bell pepper, and broccoli to the same pan. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.

9. 9

   Return the cooked chicken to the pan with the vegetables.

10. 10

    Pour the prepared stir-fry sauce over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats all ingredients.

11. 11

    Serve the hot ginger-garlic chicken and vegetable stir-fry immediately over the cooked quinoa. Garnish with chopped green onions.