Asian Breakfast Stir-Fry recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood Chicken
Ingredients
- 1 cup water ½ cup quinoa 1 large carrot, peeled and chopped ½ cup broccoli florets ¼ cup chopped onion 1 (1 inch) piece ginger, peeled, or to taste 1 tablespoon sesame oil 1 tablespoon minced garlic 1 cup kale 1 tablespoon reduced-sodium soy sauce 1 tablespoon water ½ cup shredded boneless, skinless baked chicken breast 1 cooking spray 2 large eggs 1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste 1 teaspoon fresh cilantro, or to taste 1 teaspoon sesame seeds, or to taste
Nutrition Info
- 814 caloriescarbohydrate: 75.4 gcholesterol: 424.5 mgfat: 36.1 gfiber: 10.8 gprotein: 48.2 gsaturatedFat: 7.4 gservingSize: -sodium: 1015.5 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Asian Breakfast Stir-Fry
Directions
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Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale, cook until wilted, about 1 minute. Add soy sauce and water, cook for 5 minutes more.
Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.