Name: High-Protein Thai-Inspired Chicken Stir-Fry with Quinoa
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1.5 lb boneless skinless chicken thighs, sliced into bite-sized pieces; 2 tbsp vegetable oil; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 2 tbsp soy sauce; 1 tbsp lime juice; 1 cup cooked quinoa

High-Protein Thai-Inspired Chicken Stir-Fry with Quinoa

miradugm

This high-protein adaptation of the Simplified Thai-Inspired Chicken Stir-Fry swaps out jasmine rice for quinoa to reduce carbs and boost protein, achieving 50 grams of protein per serving. The dish features tender chicken thighs seared with crisp bell peppers and snap peas, tossed in a tangy soy-lime sauce. Quinoa adds a nutty flavor and a satisfying texture that complements the vibrant stir-fry, making it perfect for those seeking a balanced, protein-packed meal without rice.

Ingredients

Instructions

Heat a large skillet or black top griddle to medium-high heat and drizzle with 1 tablespoon vegetable oil.
Add the sliced chicken thighs, season lightly with salt and pepper, and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and cover loosely.
Add the remaining 1 tablespoon oil to the pan. Add the sliced red bell pepper and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Return the chicken to the pan.
In a small bowl, whisk together the soy sauce and lime juice. Pour over the chicken and vegetables, tossing well to coat for 1-2 minutes.
Remove from heat and serve hot over cooked quinoa.