Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish lunch or dinner for 1.Ingredients | Easy Chicken Stir Fry Recipes With Hoisin Sauce
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 (Optional)
2 large eggs
1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste (Optional)
1 teaspoon fresh cilantro, or to taste (Optional)
1 teaspoon sesame seeds, or to taste (Optional)
Directions
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.
Info | Easy Chicken Stir Fry Recipes With Hoisin Sauce
prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
1
Yield:
1 serving
TAG : Asian Breakfast Stir-Fry
Breakfast and Brunch Recipes, Meat and Seafood, Chicken,
