Spicy chicken, asparagus and quinoa stir-fry
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This stir-fry is getting a modern twist with quinoa instead of noodles.
Ingredients
Canola oil
1 tbs
Red onion
1 medium, finely chopped
Red capsicum
1 medium, thinly sliced
Sugar snap peas
200 g, trimmed
Asparagus
1 bunch(es), sliced
Chicken breast mince
300 g
Fresh red chilli
1 whole, finely chopped
Garlic
2 clove(s), crushed
Cooked quinoa
2 cup(s), (360g)
Lime juice
2 tsp
Reduced salt soy sauce
1 tbs, (tamari)
Fresh basil
½ cup(s), to serve
Lime(s)
1 medium, wedges to serve
Instructions
1
Heat half the oil in a wok over high heat. Stir-fry the onion for 2 minutes or until softened. Add capsicum, peas and asparagus and stir-fry for 3–4 minutes or until vegetables are tender. Transfer to a bowl. Cover to keep warm.
2
Heat the remaining oil in a wok over high heat. Stir-fry the chicken mince for 2–3 minutes or until browned. Add the chilli and garlic and stir-fry for 1 minute or until fragrant.
3
Return the vegetables to the wok with the quinoa, lime juice and tamari and stir-fry for 1–2 minutes or until heated through. Top with the Thai basil and a lime wedge to serve.
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