Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked quinoa
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
Instructions
- Step 1: Cook the quinoa: Rinse quinoa and combine with chicken broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- Step 2: Prepare the chicken: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 3: Stir-fry vegetables: Add the remaining 1 tablespoon of sesame oil to the skillet. Add the bell peppers and broccoli and stir-fry for 5-7 minutes, or until tender-crisp.
- Step 4: Combine and season: Return the chicken to the skillet with the vegetables. Add the soy sauce and stir-fry for another minute to combine.
- Step 5: Assemble the bowls: Divide the cooked quinoa among bowls. Top with the chicken and vegetable stir-fry. Serve immediately.
Notes
- Store leftovers in airtight containers in the refrigerator for up to 3 days, keeping the quinoa separate for best texture.
- For reheating, add a splash of water or broth to the stir-fry before microwaving to prevent it from drying out.
- Garnish your bowl with toasted sesame seeds and chopped green onions for extra flavor and visual appeal.
- To ensure even cooking, cut the chicken into uniform pieces and don't overcrowd the pan when browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American