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Chicken, Quinoa, and Veggie Stir-Fry


  • 1 cup quinoa (uncooked)
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli, snap peas)
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sriracha (optional)
  • 1/2 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 green onions, chopped


  1. Rinse quinoa under cold water and drain. Combine quinoa and water (or chicken broth) in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  2. In a small bowl, whisk together soy sauce, honey, sriracha (if using), and cornstarch. Set aside.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper and add it to the skillet. Cook, stirring occasionally, for 5-6 minutes, or until chicken is cooked through. Remove chicken from the skillet and set aside.
  4. In the same skillet, add minced garlic and grated ginger, cook for 1 minute, or until fragrant. Add mixed vegetables and cook for 3-4 minutes, or until they are tender but still crisp.
  5. Add the cooked chicken back to the skillet. Pour in the prepared sauce and cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened.
  6. Stir in the cooked quinoa and mix well. Serve hot, garnished with chopped green onions.