Ingredients
1
1 servings
- •1 cup water
- •0.5 cup quinoa
- •1 large carrot, peeled and chopped
- •0.5 cup broccoli florets
- •0.25 cup chopped onion
- •1 (1 inch) piece ginger, peeled, or to taste
- •1 tablespoon sesame oil
- •1 tablespoon minced garlic
- •1 cup kale
- •1 tablespoon reduced-sodium soy sauce
- •1 tablespoon water
- •0.5 cup shredded boneless, skinless baked chicken breast
- •1 cooking spray
- •2 large eggs
- •1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
- •1 teaspoon fresh cilantro, or to taste
- •1 teaspoon sesame seeds, or to taste
Instructions
- Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Chop carrot, broccoli, and onion in a food processor.
- Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
- Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
- Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.
Nutritional Facts
Per 1 servings
- Calories: 814
- Carbohydrate: 75g
- Fat: 36g
- Fiber: 11g
- Protein: 48g
- Sugar: 7g
Related Recipes
Easy Sesame Chicken Stir-Fry
Easy One-Pan Chicken Fried Rice
Easy Chicken and Vegetable Stir-Fry
Chicken Stir-Fry with Thai Peanut Sauce
Chicken and Broccoli Stir-Fry
Sweet and Spicy Stir Fry with Chicken and Broccoli
Chicken Stir-Fry
Stir-Fry Chicken and Broccoli
One-Pan Chicken And Broccoli Stir-Fry
Asian Chicken Chopped Salad
Thai Chicken Stir-Fry
