Teriyaki Chicken Stir-Fry with Quinoa
By 
You’ll Need
- 1 ½ lb/750 g boneless, skinless chicken breasts (3 breasts)
- 2 Tbsp vegetable oil
- 1 Tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced diagonally
- 2 stalks celery, diagonally sliced
- 2 cups broccoli florets
- 1 cup snow or sugar snap peas, ends removed
- ½ red pepper, seeded and julienned
- ½ orange bell pepper, seeded and sliced
- ¼ cup reduced-sodium soya sauce
- 2 Tbsp brown sugar
- 1 tsp freshly squeezed lime juice
- 2 Tbsp cornstarch
- 1 cup reduced-sodium chicken broth
- 3 cups water
- ½ tsp salt
- 1 ½ cups quinoa
Prep and Cook
- Slice chicken into thick strips.
- In a large skillet or wok, heat oil.
- Add ginger and garlic and cook until softened.
- Add chicken strips to the skillet and cook on medium-high heat for approximately 5 minutes or until they start to brown.
- Add carrots and celery and sauté for 2 minutes at medium heat, then add broccoli, snow peas, and peppers and sauté another 5 minutes.
- Add the soya sauce, brown sugar, and lime juice to the skillet and cook vegetables until crisp.
- In a small mixing bowl, dissolve cornstarch in chicken broth and add it to the skillet.
- Simmer until sauce thickens (approx 2-3 minutes) and transfer to platter served over the quinoa.
- In a strainer, rinse quinoa under running water and drain thoroughly.
- Place quinoa, water and salt in a medium-sized saucepan and bring to a boil.
- Reduce heat, cover, and simmer for approximately 15 minutes (or until the water is absorbed and quinoa is tender).
- Remove pot from the heat, fluff with a fork, and let stand.
