Chicken-Vegetable Stir Fry

Chicken-Vegetable Stir Fry

This has been a good week!  Things are finally starting to come together in my professional life.  After months of downtime, I am incredibly grateful for the opportunities that are now coming my way.  Unfortunately, in my excitement to get out and work, I’ve dramatically reduced my kitchen time. I’ve spent very little time cooking, but have still made some delicious things!

The meal I prepared last night was made with the intention of having leftovers for lunch. I decided on a Chicken-Vegetable Stir Fry with Quinoa– a protein packed one dish meal. I slightly modified the Quinoa Stir-Fry with Vegetables and Chicken recipe from SELF Magazine, February 2010.

Vegetables chopped up

Chicken-Vegetable Stir Fry

Serves 4

  • 3/4 cup quinoa, rinsed
  • 1 tablespoon vegetable oil
  • 1 large carrot, thinly sliced
  • 1 large red bell pepper, cored, seeded, and chopped
  • 2 teaspoons grated ginger
  • 2 cloves garlic, sliced
  • 2 cups snow peas, trimmed
  • salt and pepper, to taste
  • 1 egg, beaten
  • 4 ounces grilled chicken breast, sliced
  • 2 scallions, chopped
  • 1/2 cup cilantro, coarsely chopped
  • 1 tablespoon low sodium soy sauce

Trimmed snow peas

Combine quinoa and 3/4 cup water in a small saucepan. Bring to a boil, then reduce to a simmer. Cover and cook until water is absorbed, about 15 minutes. Remove from heat and fluff with a fork. Leave uncovered.

Quinoa, cooked and fluffed

In a large skillet, heat the oil over medium-high heat. Add the carrot, stirring occasionally for 1 minute, or until softened. Add the bell pepper, ginger, and garlic. Cook for 2 minutes, stirring frequently. Add snow peas and season with salt and pepper. Stir frequently for 1 minute, then remove vegetables from skillet. Return skillet to heat, and mix in quinoa and egg. Stir constantly until the egg is evenly distributed, about 2 minutes. Return vegetables to skillet, along with scallions, cilantro, chicken, and soy sauce. Cook for 1 minute. Serve warm.

The finished product

Considering how quick this was to make, it was surprisingly flavorful. The ginger, garlic, and soy sauce, while all used in small amounts, definitely added complexity to the stir fry. I used more vegetables than called for, and would probably add even more next time. I loved the beautiful, vibrant colors from the vegetables.

I’m looking forward to enjoying this again tomorrow!


Happy eating!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s