Chinese Chicken Fried Quinoa

A quick, savory one-pan Chinese-style fried quinoa with tender chicken and crisp vegetables.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

1 pound chicken breast cubed and lightly sprinkled with salt and pepper
2 tablespoons high-heat cooking oil
1 yellow onion chopped
2 stalks celery diced
2 carrots diced
3-4 cups mixed vegetables chopped, such as red bell pepper, broccoli, snow peas, zucchini, or mushrooms
1 cup cooked quinoa cooked in lightly salted water and cooled
3 tablespoons soy sauce
2 tablespoons sesame oil
black pepper to taste

Heat the wok or large frying pan over high heat and add the high-heat cooking oil.
Add the cubed, seasoned chicken and stir-fry until cooked through and lightly browned, about 4–5 minutes; remove if the pan becomes crowded or continue in place.
Add the chopped onion and cook until translucent, about 3–4 minutes.
Stir in the diced celery and carrots (and any other hard vegetables) and cook 3–4 minutes until they begin to soften.
Add softer vegetables (such as bell pepper, snow peas, zucchini, or mushrooms) and cook another 2–3 minutes so vegetables are tender but still slightly crisp.
Return the chicken to the pan if you removed it, pour in the soy sauce and sesame oil, and season with pepper to taste; stir to combine.
Add the cooked, cooled quinoa and toss thoroughly to combine and heat through, adjusting soy sauce or sesame oil if desired.
Serve immediately.