Teriyaki Glazed Chicken Stir-Fry with Broccoli and Quinoa
Prep 20 min · Cook 20 min · Serves 4 · medium
Free on iPhone
A flavorful and nutrient-dense dinner that supports your GLP-1 medication. Tender chicken, crisp broccoli, and fluffy quinoa come together in a delightful teriyaki sauce that's both satisfying and GLP-1 friendly.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets, fresh or frozen
- 1 1/2 cups quinoa, dry, rinsed
- 1/2 cup low-sodium teriyaki sauce
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp sesame oil
- 2 green onions, sliced
Instructions
- 1
Cook the quinoa according to package instructions. Fluff with a fork and set aside.
- 2
In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chicken and stir-fry for 5-7 minutes until cooked through.
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