Asian Breakfast Stir-Fry Recipe

Recipesfull introduces to you: Chicken Recipes. (Asian Breakfast Stir-Fry Recipe). Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish lunch or dinner for 1.

Brief

Prep 20 mins

Cook: 35 mins

Total: 55 mins

Servings: 1

Yield: 1 serving

Asian Breakfast Stir-Fry Recipe

Ingredients

1 cup water

½ cup quinoa

1 large carrot

peeled and chopped

½ cup broccoli florets

¼ cup chopped onion

1 (1 inch) piece ginger

peeled

or to taste

1 tablespoon sesame oil

1 tablespoon minced garlic

1 cup kale

1 tablespoon reduced-sodium soy sauce

1 tablespoon water

½ cup shredded boneless

skinless baked chicken breast

1 cooking spray

2 large eggs

1 teaspoon chile-garlic sauce (such as Sriracha®)

or to taste

1 teaspoon fresh cilantro

or to taste

1 teaspoon sesame seeds

or to taste

Breakfast and Brunch

Directions

Step 1

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender 15 to 20 minutes.

Step 2

Combine carrot broccoli and onion in the bowl of a food processor and chop.

Step 3

Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent 3 to 5 minutes. Add kale; cook until wilted about 1 minute. Add soy sauce and water; cook for 5 minutes more.

Step 4

Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through 2 to 3 minutes. Transfer stir-fry to a plate.

Step 5

Spray the skillet with cooking spray and cook eggs to preference 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce cilantro and sesame seeds.

Nutritional Information

Asian Breakfast Stir-Fry Recipe

Servings Per Recipe:1

Calories: 814

% Daily Value *

Protein: 48.2g 96%

Carbohydrates: 75.4g 24%

Dietary Fiber: 10.8g 43%

Sugars: 7.1g

Fat: 36.1g 56%

Saturated Fat: 7.4g 37%

Cholesterol: 424.5mg 142%

Vitamin A Iu: 13116.1IU 262%

Niacin Equivalents: 17.9mg 138%

Vitamin B6: 1.2mg 72%

Vitamin C: 52mg 87%

Folate: 262.7mcg 66%

Calcium: 206mg 21%

Iron: 8.1mg 45%

Magnesium: 238.1mg 85%

Potassium: 1276.1mg 36%

Sodium: 1015.5mg 41%

Thiamin: 0.4mg 43%

Calories From Fat: 325.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.