Chicken Quinoa Stir Fry
A great dish for everyone to tuck into and share. A simple mid-week meal that satisfies all the family. This Chicken Quinoa Stir Fry is super simple to put together and is extremely high in protein, plus it’s perfect for using any leftovers served cold as a salad!
- 500 g chicken breast cut against the grain into 1 cm strips
- 300 g quinoa rinsed and drained
- 400 ml cold water
- 125 g shiitake mushrooms sliced
- 2 Echalion shallots sliced
- 2 garlic cloves minced
- 1 red chili deseeded and chopped
- 1 tsp fresh ginger finely grated (approx..1 inch)
- 2 handfuls coriander chopped
- 100 g baby corn cut in halflengthways
- 100 g mange tout
- 150 g edamame beans cooked
- 1 tbsp rapeseed oil
- 1 tbsp sesame oil
- 1 ½ - 2 tsp Chinese 5 spice
- cracked black pepper
- sea salt
- 3 tbsp tamari soy sauce (gluten-free)
- 3 tbsp honey
- 7 tbsp coconut aminos (If you're intolerant to soy then alternate the soy and honey for coconut aminos)
- sesame seeds toasted
- soy sauce or coconut aminos, siracha sauce or sweet chili sauce
- Season the chicken breast with sea salt and black pepper and 1 ½ - 2 tsp. Chinese 5 spice, 1 tbsp. sesame oil, mix it in and leave to infuse.
- Rinse the quinoa under cold water until the water runs clear, then drain through a sieve. Put the quinoa in a saucepan and cover with the cold water, bring to the boil then cover and reduce to a simmer for 20 minutes. After 20 minutes, leave to stand for 5 minutes, fluff with a fork then put the lid back on until ready to use.
- Heat the wok on a medium/high heat; add the rapeseed oil then add the onions and sauté until soft and translucent, then remove from the wok and set aside. To the wok, add the marinated chicken and cook until cooked through, around 8 minutes, stirring continuously. Add the sauteed onions and shiitake mushrooms to the wok and cook for 2 minutes, then add the garlic, ginger, coriander and chili and cook for a further 2 minutes. Then add the tamari soy sauce and honey (or 7 tbsp. coconut aminos if you're not using honey and soy) and cook to reduce the sauce slightly for abut 1 minute.
- Add the baby corn, mange tout and edamame beans, mix together and cook for 3 minutes, so the vegetables are lightly cooked.
- Take off the heat and fold in the cooked quinoa.
- To serve, sprinkle toasted sesame seeds on top and chopped coriander.
- If you make this recipe, I’d LOVE to see how you get on so please either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood andtag@myrelationshipwithfood
LISA’S TIP -I use quinoa instead of rice to prepare this stir fry since quinoa has more dietary benefits than rice. Quinoa has four times more protein and fiber and ten times the iron and potassium when compared to white rice. I also think that quinoa adds a nice texture to the stir fry, but if you love rice, feel free to substitute it for the quinoa.