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Chinese Chicken and Vegetable Stir-Fry over Quinoa

Chinese Chicken and Vegetable Stir-Fry over Quinoa Recipe

  • 1 pound skinless, boneless chicken breast, cut into ½-inch strips
  • 1 medium Japanese eggplant, ends trimmed and sliced about ½ inch thick
  • 4 garlic cloves, very finely chopped
  • ¼ cup soy sauce
  • 1 teaspoon dark sesame oil
  • ¼ cup canola oil
  • ¼ cup dark brown sugar
  • 3 tablespoons rice or white wine vinegar
  • ½ teaspoon ground allspice
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon hot red pepper flakes
  • 1 cup fresh broccoli florets
  • 1 red bell pepper, thinly sliced lengthwise
  • 1 onion, halved lengthwise and thinly sliced crosswise
  • 1 large carrot, thinly sliced
  • One 8-ounce can water chestnuts, drained
  • 4 cups cooked quinoa(see Notes)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 442kcal (22%)
Total Fat 14g (22%)
Saturated Fat 2g (8%)
Cholesterol 48mg (16%)
Total Carbohydrate 55g
Dietary Fiber 6g
Sugars 13g
Protein 24g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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