Wok Chicken and Broccoli Quinoa

A vibrant and nutritious stir-fry featuring tender chicken breast, crisp broccoli, and snow peas, coated in a savory, low-sodium sauce, served alongside fluffy quinoa.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Medium
• Cost: $4.89/serving

Dietary

• Low-Sugar
• Low-Sodium
• High-Fiber
• High-Protein
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• stir-fry
• quick
• healthy
• savory
• tangy
• fresh

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 2 head broccoli (about 2 pounds, cut into florets)
• 1 cup snow peas
• 1 can water chestnuts (8-ounce, drained and sliced, no-salt-added)
• 4 clove garlic (minced)
• 1 fresh ginger (1-inch piece, grated)
• 0.5 cup chicken broth (low-sodium)
• 1 tablespoon coconut aminos
• 1 tablespoon rice vinegar
• 1 cup quinoa (uncooked)
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat olive oil and sesame oil in a large wok or skillet over medium-high heat. Add chicken breast pieces and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the wok and set aside.
2. Add broccoli florets to the hot wok. Stir-fry for 3-4 minutes until vibrant green and slightly tender-crisp. If needed, add a splash of water (1-2 tablespoons) and cover for 1 minute to steam slightly.
3. Add snow peas, water chestnuts, minced garlic, and grated fresh ginger to the wok. Stir-fry for another 2 minutes until fragrant.
4. In a small bowl, whisk together low-sodium chicken broth, coconut aminos, and rice vinegar.
5. Return the cooked chicken to the wok. Pour the sauce over the chicken and vegetables, stirring to coat. Cook for 1-2 minutes until the sauce has slightly thickened.
6. While the stir-fry is cooking, prepare quinoa according to package directions. Combine 1 cup quinoa with 2 cups water in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy.
7. Divide cooked quinoa among four bowls. Top with the chicken and vegetable stir-fry. Garnish with fresh cilantro, if desired.

Nutrition (per serving)

• Calories: 542
• Protein: 48.3 g
• Carbohydrates: 57.4 g
• Fat: 13.9 g
• Fiber: 8.6 g
• Sodium: 441 mg
• Saturated Fat: 1.8 g
• Sugar: 10.2 g
• Cholesterol: 120 mg