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simple chicken stir fry- No Diets Allowed
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Sesame Ginger Chicken Stir-Fry

Ingredients

  • 2 Tbs olive or coconut oil divided
  • 1 cup brown rice
  • 1/2 cup organic quinoa rinsed well in strainer
  • 3 cups water
  • 2 tsp minced peeled gingerroot
  • 2 tsp minced garlic
  • 3 chicken breasts all visible fat discarded, sliced thinly into 2-inch strips
  • 1 small sweet onion cut into thin strips
  • 2 cups snow peas or sugar snap peas
  • 1 large zucchini cut in matchstick-size pieces
  • 1 large red bell pepper cut into thin strips
  • 1 8 oz can sliced water chestnuts, drained and rinsed
  • 3 Tbs low sodium soy sauce
  • 2 tsp toasted sesame oil

Instructions

  • In medium-sized nonstick skillet over medium heat, add 1 Tbs olive/coconut oil and heat for 1 to 2 minutes. Add brown rice and quinoa. Cook for 1 to 2 minutes then add 3 cups warm water. Bring to boil, then cover, and reduce heat to low. Allow rice mixture to simmer for 20 to 25 minutes or until rice and quinoa are soft.
  • Meanwhile, in a separate large nonstick skillet over medium heat, add remaining 1 Tbs olive/coconut oil and heat for 1 to 2 minutes. Add gingerroot, garlic, and chicken strips. Cook for 3 to 4 minutes until chicken is no longer pink. Remove chicken mixture from heat and place chicken on plate.
  • Return large skillet to heat. Add onion, peas, zucchini, and red bell pepper. Saute for 3 to 4 minutes until vegetables are slightly tender.
  • Add water chestnuts, soy sauce, and sesame oil. Return chicken and stir well. Only cook until all ingredients are heated through, then remove from heat.
  • Serve Stir-fry over rice and enjoy!
  • ~ Inspired from AHA Family Meals Cookbook.