Chicken Sweet Potato and Quinoa Stir Fry
Elevate your weeknight dinner routine with this vibrant and nourishing Chicken Sweet Potato and Quinoa Stir Fry! Packed with protein from tender, seasoned chicken breast and nutrient-rich quinoa, this one-pan meal features a delightful medley of steamed sweet potatoes, crisp broccoli, and vibrant red bell peppers. Infused with the bold flavors of garlic, fresh ginger, and a savory-sweet soy sauce glaze, this stir fry is as flavorful as it is wholesome. Finished with a sprinkle of sesame seeds and green onions for a fragrant crunch, it’s a gluten-free, nutrient-packed dish that’s perfect for busy weeknights or meal prep. Ready in just 50 minutes, this satisfying stir fry is sure to become a go-to favorite for the whole family!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup quinoa
- 1 large sweet potato
- 2 cups broccoli florets
- 1 medium red bell pepper
- 3 pieces garlic cloves
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon ginger, grated
- 2 tablespoons olive oil
- 2 stalks green onions
- 1 teaspoon sesame seeds
- 2 cups water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water for 30 seconds. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is cooked and the water is fully absorbed. Fluff with a fork and set aside.
Peel and dice the sweet potato into small cubes. Steam or boil the sweet potato cubes in a pot for 8-10 minutes, or until tender but not mushy. Drain and set aside.
Dice the chicken breasts into bite-sized pieces. Season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic, grated ginger, and sliced green onions. Sauté for 1-2 minutes until fragrant.
Add the broccoli florets and thinly sliced red bell pepper to the skillet. Stir fry for 4-5 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, whisk together the soy sauce, sesame oil, and honey. Pour the sauce into the skillet, stirring to coat the vegetables evenly.
Return the cooked chicken and sweet potato cubes to the skillet. Stir gently to combine all the ingredients.
Add the cooked quinoa to the skillet and toss everything together until well mixed and heated through, about 2-3 minutes.
Transfer the stir fry to a serving dish. Sprinkle with sesame seeds and additional green onions if desired. Serve hot.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 18.6 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 5299 mg | 230% | |
| Total Carbohydrate | 162.1 g | 59% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 34.3 g | ||
| Protein | 107.1 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
