Spicy chicken, quinoa & vegetable stir-fry

Cooking time of 30 minutes – Serves 1

Nutritional Information

• 417 Kcal
• 11g Fat
• 1.7g Saturates
• 36g Carbohydrates
• 8.7g Fibre
• 39g Protein
• 1.2g Salt

Allergens & Dietary Requirements

Allergens

• Soybean
• Gluten

Dietary Requirements

• Halal
• Kosher
• Dairy-free

Ingredients

• 100g quinoa cooked
• 1/2 tsp olive oil 
• 1 small red onion finely chopped
• 2 cloves of crushed garlic 
• 60g courgette, sliced
• 60g broccoli florets
• 2 medium mushrooms sliced
• 1 medium tomato chopped 
• 1/2 tsp chaat masala
• 1/2 tsp red chilli flakes
• 1 tsp reduced salt, light soya sauce
• 1 tsp rice vinegar
• 1 small (100g) chicken breast 

Method

1. In a medium skillet or wok, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes until softened, then add the tomotoes, chill flakes and masala. Cook for another 2 minutes. Add the chicken pieces to the pan and cook until they are no longer pink on the outside for around 10-12mins. Ensure fully cooked.
2. Add the courgette, broccoli, and mushrooms to the skillet. Stir-fry for 5 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce and rice vinegar.  Pour the sauce over the vegetables and stir to coat evenly.
4. Add the cooked quinoa to the skillet and toss everything together until well combined. Cook for an additional 2-3 minutes to heat the quinoa through.