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Asian Breakfast Stir-Fry
Asian Breakfast Stir-Fry
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Asian Quinoa Breakfast Stir-Fry with Chicken, Veggies, Kale, and Eggs.
Ingredients:
  • 0.5 cup quinoa
  • 1 large carrot, peeled and chopped
  • 0.5 cup broccoli florets
  • 0.25 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
  • 0.5 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
Instructions:
  • In a saucepan, combine 1 cup water and quinoa. Bring to a boil, then lower the heat, cover, and simmer for 15 to 20 minutes until quinoa is tender.
  • Pulse carrot, broccoli, and onion in a food processor until finely chopped.
  • In a large skillet over medium heat, heat sesame oil. Sauté garlic until fragrant, about 1 minute. Add chopped vegetables and cook until onions are translucent, 3 to 5 minutes. Add kale and cook until wilted, about 1 minute. Stir in soy sauce and 1 tablespoon water, cook for an additional 5 minutes.
  • Combine tender chicken pieces and 1/4 cup of cooked quinoa with the flavorful vegetable mixture. Sauté and mix until everything is warmed through, about 2 to 3 minutes. Serve the delightful stir-fry on a plate.
  • Coat skillet with cooking spray and cook eggs to your liking for 3 to 5 minutes. Top stir-fry on plate with eggs. Sprinkle with chile-garlic sauce, cilantro, and sesame seeds for garnish.

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