Asian Chicken & Vegetable Stir-Fry with Coriander & Sesame
Difficulty : Easy
Preparation time:
5m
Cooking time:
20m
One of my go-to stir-fries when low on time as it’s really quick to make and super tasty! I love it with quinoa as the quinoa soaks up all the yummy juices!
Serves x 2
Ingredients
For 2 people (
)
Recipe
- 2 Chicken Breast
- 0.5 Red pepper
- 0.5 Yellow pepper
- 1 Red onion
- 4 Garlic clove(s)
- 1 inch piece Ginger
- 0.5 Fresh red chilli
- 1 bunch Fresh Coriander
- 1 tablespoon(s) Sesame seeds
- 4 tablespoon(s) Dark Soy Sauce
- 2 tablespoon(s) Red Wine Vinegar
- 1 tablespoon(s) Honey
- 2 Lime juice
- 100 grams Quinoa
- 150 mL vegetable stock
- 1 teaspoon(s) Tumeric
- 1 teaspoon(s) Coconut Oil
- Sea Salt
- Black Pepper
- 1 bunch Green beans
Nutritional Facts (per serving)
- Kcal: 394 kcal
- Sugars (g): 10g
- Carbs: 40g
- Fat: 11.8g
- Saturated fat (g): 4.7g
- Proteins: 38.3g
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Directions
- First make the Quinoa
- Rinse the quinoa in a sieve under running water (You’ll be tempted to skip this stage, but try not to)
- Place the rinsed quinoa into a saucepan of the boiling vegetable stock. Add the turmeric, stir and simmer for 12-15 minutes with a lid on it until all the water has been absorbed.
- Remove from the heat and let the quinoa dry steam in the saucepan with the lid on it on your counter top for a few more minutes. This step ensures the quinoa doesn’t turn out soggy.
- Meanwhile cut the red and yellow peppers into thin strips.
- Cut the chicken into strips.
- Separate the coriander stems from the leaves and chop the stems and leaves separately.
- Peel the onion, garlic and ginger and place in a food processor. De-seed the chilli and put half of it in the food processor too.
- Blitz together until finely chopped (you can chop these finely by hand but doing it in a food processor saves a lot of time!)
- Top and tail the green beans and par-boil in boiling water for a few minutes until al dente.
- To prepare the sauce - mix the soy sauce, red wine vinegar, honey, & lime juice together in a bowl.
- Heat a large frying pan over a high heat and add ½ tsp coconut oil. When hot, add the peppers and cook for a few minutes until the peppers soften then transfer to a plate.
- Add another ½ tsp coconut oil to the pan and add the onion, garlic, ginger & chilli mix.
- Cook for a few minutes until softened and starting to turn brown at the edges.
- Add the chicken and cook for 3-4 minutes until cooked through.
- Return the peppers to the pan, along with the green beans, coriander stems and sesame seeds and stir everything together.
- Finally add the coriander leaves, pour in the sauce and cook together for a minute before serving.
- Serve in a bowl on top of a portion of Quinoa and garnished with some coriander leaves.
