Teriyaki Chicken Stir-Fry with Quinoa

For a modern spin on this old stand by, offer up your Teriyaki Chicken and Vegetable Stir Fry over a bed of quinoa instead of the usual rice.

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.


Leave a Comment