Best Chicken Stir Fry Over Quinoa Recipes

Quinoa Stir-Fry With Vegetables and Chicken image

Provided by swissms

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons freshly grated ginger
1 garlic clove, sliced
1 small red chili pepper, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breasts, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

Steps:

Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Nutrition Facts : Calories 257, Fat 7.8, SaturatedFat 1.4, Cholesterol 70.6, Sodium 596.7, Carbohydrate 29.1, Fiber 5, Sugar 4.2, Protein 17.4

Garlic Chicken With Quinoa image

Provided by TajLV

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup quinoa, uncooked
2 cups chicken broth
20 leaves fresh basil, chopped
1 1/2 lbs chicken breasts, cubed
4 tablespoons olive oil
1 small onion, thinly sliced
1 yellow bell pepper, seeded & thinly sliced
1 green bell pepper, seeded & thinly sliced
2 tablespoons garlic, minced
salt and pepper

Steps:

Cook the quinoa in the chicken broth as you would prepare rice (stovetop, microwave, or rice cooker), mixing in the basil just before serving.
Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
Add vegetables; stir fry 2 minutes.
Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.
Top the quinoa with the stir fry mixture and serve hot.

Nutrition Facts : Calories 620.4, Fat 32.7, SaturatedFat 6.9, Cholesterol 109, Sodium 486.3, Carbohydrate 35.1, Fiber 4.3, Sugar 1.9, Protein 45.2

Quinoa Stir-Fry with Vegetables and Chicken image

Provided by Kerri Conan

Yield Makes 4 servings

Number Of Ingredients 15

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

Steps:

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.