Teriyaki Chicken Stir-Fry with Broccoli & Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A flavorful stir-fry featuring tender chicken, fresh broccoli, and nutty quinoa - all in a light, gluten-free teriyaki sauce. This balanced meal is perfect for supporting GLP-1 medication management.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cubed into 1-inch pieces
- 4 cups broccoli florets, roughly chopped
- 1 cup quinoa, dry, rinsed
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp sesame oil
- 2 tsp corn starch
- 2 green onions, thinly sliced
Instructions
- 1
1. Cook the quinoa according to package instructions. Fluff with a fork and set aside.
- 2
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil. Set aside.
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