My feelings about stir-frys mirror my feelings about chilis.
They’re a good starter dish for those folks who think they can’t cook (everyone can cook, you just need a little practice!).
And it’s a great way to get some healthy veg into your family.
In this incarnation of the classic dish, I’ve gone for lots of kale, asparagus and carrot. Made more interesting with the addition of ginger, garlic and fresh lemon juice.
And it takes about 20 minutes to get it on the table and before a hungry husband.
Lemony Chicken & Quinoa Stir-fry (serves two)
- 1 boneless, skinless chicken breast, diced
- 2 cloves of garlic, minced or finely chopped
- 1in chunk of fresh ginger (about 2 tsps), finely chopped
- 1/4 large, white onion
- 3 large kale leaves
- 2 handfuls of asparagus stalks (about 14)
- 1/4 cup quinoa
- 1/2 cup water
- 1 cup carrot, cut into thin batons
- the juice of 1 lemon
- 2 tsbps coconut oil
- Put the quinoa in a small saucepan with the water, bring to the boil and let simmer for ten minutes or until the water is absorbed. Set aside.
- Heat the coconut oil in a large frying pan (one that has a lid as you’ll need it later). Add the onion, garlic, ginger and chicken. Fry over a medium heat for 7 minutes.
- Add the asparagus and carrot, stir in 1/2 the lemon juice, cover and fry for a further 5 minutes.
- Stir in the kale, quinoa and remaining lemon juice. Fry for one more minute until the kale wilts then serve immediately.