Chinese Chicken and Vegetable Stir-Fry over Quinoa

Name: Chinese Chicken and Vegetable Stir-Fry over Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken breast, cut into 1/2-inch strips; 1 medium Japanese eggplant, ends trimmed and sliced about 1/2 inch thick; 4 garlic cloves, very finely chopped; 1/4 cup soy sauce; 1 teaspoon dark sesame oil; 1/4 cup canola oil; 1/4 cup dark brown sugar; 3 tablespoons rice or white wine vinegar; 1/2 teaspoon ground allspice; 1 tablespoon finely grated fresh ginger; 1 teaspoon hot red pepper flakes; 1 cup fresh broccoli florets; 1 red bell pepper, thinly sliced lengthwise; 1 onion, halved lengthwise and thinly sliced crosswise; 1 large carrot, thinly sliced; One 8-ounce can water chestnuts, drained; 4 cups cooked quinoa(see Notes)

Servings: persons

1 pound skinless, boneless chicken breast, cut into 1/2-inch strips
1 medium Japanese eggplant, ends trimmed and sliced about 1/2 inch thick
4 garlic cloves, very finely chopped
1/4 cup soy sauce
1 teaspoon dark sesame oil
1/4 cup canola oil
1/4 cup dark brown sugar
3 tablespoons rice or white wine vinegar
1/2 teaspoon ground allspice
1 tablespoon finely grated fresh ginger
1 teaspoon hot red pepper flakes
1 cup fresh broccoli florets
1 red bell pepper, thinly sliced lengthwise
1 onion, halved lengthwise and thinly sliced crosswise
1 large carrot, thinly sliced
One 8-ounce can water chestnuts, drained
4 cups cooked quinoa(see Notes)

1
Combine the chicken, eggplant, garlic, soy sauce, sesame oil, canola oil, brown sugar, vinegar, allspice, ginger, and red pepper flakes in a large bowl or resealable plastic bag.
2
Cover and marinate for at least 30 minutes or overnight.
3
Bring to room temperature before cooking.
4
In a steamer basket or makeshift steamer, steam the broccoli, bell pepper, onion, and carrot until al dente.
5
Heat a dry cast-iron or stainless-steel skillet or wok over high heat for about 4 minutes.
6
Saute the marinated ingredients until the chicken is cooked through, about 5 minutes.
7
Toss in the steamed veggies and water chestnuts and cook for a couple minutes longer to heat through.
8
Serve over the cooked quinoa.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound skinless, boneless chicken breast, cut into 1/2-inch strips, 1 medium Japanese eggplant, ends trimmed and sliced about 1/2 inch thick, 4 garlic cloves, very finely chopped, 1/4 cup soy sauce, and more.

Yes, Chinese Chicken and Vegetable Stir-Fry over Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!