Chicken Stir Fry Fajitas with Quinoa
I have a stir-fry recipe I love and is my usual go-to, but is best made with cauliflower or rice. I attempted a couple weeks ago to make it with quinoa, and with the way the recipe is set up to make the stir-fry, the quinoa ended up soaking up all the liquids and became complete mush. Thus, setting me on a journey to find a slightly different stir-fry recipe that didn’t require you to cook the rice/quinoa in the sauce. The original recipe calls for different veggies and isn’t used in a fajita, but I assure you, this mixture with cooked quinoa in a low carb wheat tortilla is absolutely delicious and healthy!
*Original recipe found here!
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
1 cup of quinoa, cooked
1 bag of fajita veggie mix, frozen or fresh*
6 – 8 Low-carb Tortillas
*If you don’t like or can’t find this option, use the following instead:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
- In a large nonstick skillet, stir-fry the chicken, garlic and ginger in 1 tbsp of hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.
- In a large skillet, stir-fry veggie mix in remaining oil on medium heat until cooked through. Approximately 4 – 5 minutes. (I also added extra minced garlic in with the veggies.)
- Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through.
- Serve in tortillas with quinoa. Makes approx 6 – 8 fajitas.