Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Photo of Spicy chicken, asparagus and quinoa stir-fry by WW

Spicy chicken, asparagus and quinoa stir-fry

4
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

You might like

You might like