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Photo of Spicy chicken, asparagus and quinoa stir-fry by WW

Spicy chicken, asparagus and quinoa stir-fry

2 - 5
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This stir-fry is getting a modern twist with quinoa instead of noodles.


Canola oil

1 tbs

Red onion

1 medium, finely chopped

Red capsicum

1 medium, thinly sliced

Sugar snap peas

200 g, trimmed


1 bunch(es), sliced

Lean chicken breast mince

300 g

Fresh red chilli

1 whole, finely chopped


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


1 medium, wedges to serve


  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.