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Chicken and Vegetable Stir Fry Quinoa Bowls | These stir fry bowls are one of my favorite, healthy and easy to make dinners! | www.reciperunner.com
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5 from 1 vote

Chicken and Vegetable Stir Fry Quinoa Bowls

Easy to make stir fry loaded with chicken and healthy vegetables. Serve it on top of protein packed quinoa for a delicious weeknight dinner!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Bowls, Chicken + Poultry
Cuisine: Asian
Keyword: bowls, chicken stir fry, quinoa, stir fry
Servings: 4 servings
Author: Danae Halliday

Ingredients

Marinade

  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, finely grated
  • 1 teaspoon sriracha

Stir Fry

  • 1 pound chicken breasts, cut into 1 inch chunks
  • 1 tablespoon toasted sesame oil, divided
  • 1/2 cup diced carrots
  • 1/2 cup diced yellow onion
  • 1/2 cup diced mushrooms
  • 1 cup broccoli florets
  • 1/2 cup diced zucchini
  • 2 cloves garlic, minced
  • 2 teaspoons sesame seeds optional
  • 1 cup quinoa uncooked

Sauce

  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon ginger, finely grated
  • 1/2 teaspoon sriracha
  • 2 teaspoons cornstarch

Instructions

  • In a medium sized saucepan over high heat add one cup of rinsed quinoa, 2 cups of water, and a pinch of salt.
  • Bring to a boil then cover with a lid, reduce the heat to medium low, and cook for 15-20 minutes or until all of the water is absorbed.
  • While the quinoa is cooking, whisk together all of the ingredients for the marinade in a large bowl.
  • Add the diced chicken to the marinade, tossing to coat, then set aside.
  • In a small bowl whisk together all of the sauce ingredients, then set aside.
  • Chop all of the vegetables for the stir fry.
  • Heat a wok or large skillet over high heat, heat 1/2 tablespoon of the sesame oil.
  • When the wok is very hot add in the carrot and onion and cook for 1 minute, stirring often.
  • Add in the mushrooms, broccoli, and garlic and cook for another couple minutes.
  • Add in the zucchini and cook for another minute before removing all of the vegetables from the wok onto a plate.
  • Add the remaining 1/2 tablespoon of sesame oil to the wok then add in the diced chicken and some of the marinade if desired.
  • Cook the chicken until it is fully cooked, stirring often.
  • Add the vegetables back into the wok along with the sauce.
  • Stir everything together until the sauce thickens and coats the chicken and vegetables.
  • Sprinkle the sesame seeds on top of the stir fry if desired.
  • Serve the stir fry over the cooked quinoa.

Nutrition

Calories: 393kcal | Carbohydrates: 40g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 772mg | Fiber: 5g | Sugar: 7g