Chicken Quinoa Stir-Fry

With Sesame Vegetables and Toasted Cashews

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Your favorite takeout meal receives a healthy makeover with protein-packed quinoa, lean chicken, and loads of garden fresh vegetables coated in a light and savory sesame soy sauce. We finish this dish with crunchy radish, green onion, and buttery cashews for a quick meal that will fill you up without weighing you down.

In Your Box (serves 2)

  • ¾ cup Quinoa
  • 3 oz. Carrots
  • 1 Green Onions
  • 1 Red Bell Pepper
  • 3½ oz. Snow Peas
  • 2 Boneless Skinless Chicken Breasts
  • ½ fl. oz. Toasted Sesame Oil
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 1½ oz. Cashews

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Pan
  • 1 Small Pan
  • 1

    Prepare the Quinoa

    Bring a small pot with 1 ½ cups water, quinoa, and a dash of salt to a boil. Reduce heat and let simmer for 15-20 minutes.

  • 2

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Rinse chicken and pat dry. Cut carrots into very thin slices. Slice green onions on a bias (45 degree angle). Core and slice bell pepper into ¼" wide strips. On a separate cutting board, cut chicken into 2" cubes.

  • 3

    Cook the Chicken and Vegetables

    In a medium pan over medium heat, heat sesame oil and half the soy sauce. Add chicken in a single layer in pan and cook for 2 minutes on each side. Add carrots, snow peas, green onions (reserving a pinch for garnish), and peppers on top of the chicken. Drizzle remaining soy sauce over the dish. Cover pan and reduce heat to low. Cook for 5-6 minutes or until vegetables are tender.

  • 4

    Dry Toast the Cashews

    In a small dry (no oil necessary) pan over medium heat, toast the cashews, moving the pan around to prevent burning, until they become lightly browned and aromatic, about 4 minutes. Remove cashews from pan to prevent burning and set aside.

  • 5

    Combine the Stir-Fry

    Once chicken and vegetable mixture is cooked, fluff quinoa with a fork and add it to the sauté pan. Add toasted cashews. Stir everything together and warm over medium heat for 2 minutes. Season with a pinch of salt and pepper.

  • 6

    Plate the Dish

    Ladle a serving of stir-fry on a plate. Garnish with remaining green onion.

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