Asian Breakfast Stir-Fry
Description
This tasty Asian-inspired breakfast features a stir-fry of quinoa, veggies, chicken, and kale topped with two eggs cooked to your preference.
Ingredients
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1 cup water
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1/2 cup quinoa
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1 large carrot, peeled and chopped
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1/2 cup broccoli florets
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1/4 cup chopped onion
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1 (1 inch) piece ginger, peeled, or to taste
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1 tablespoon sesame oil
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1 tablespoon minced garlic
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1 cup kale
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1 tablespoon reduced-sodium soy sauce
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1 tablespoon water
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1/2 cup shredded boneless, skinless baked chicken breast
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1 cooking spray
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2 large eggs
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1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
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1 teaspoon fresh cilantro, or to taste
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1 teaspoon sesame seeds, or to taste
Directions
1
Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2
Chop carrot, broccoli, and onion in a food processor.
3
Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
4
Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
5
Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.