Chicken Stir Fry

serves 8 to 12

1 quart Zoës Marinated Slaw
3⁄4 cup quinoa, rinsed
1 1⁄2 cups + 2 tbsp chicken stock, divided
3 tbsp olive oil
1 1⁄2 pounds chicken, cut into cubes
1 tbsp Worcestershire sauce
1⁄2 tsp dried oregano
1 tsp dried basil
1⁄2 tsp crushed red pepper
1 onion, cut into wedges
2 cloves garlic, pressed
1 cup carrots, chopped
1 bunch broccoli, cut into florets
Salt and pepper (to taste)


Place quinoa and 1 1⁄2 cups chicken stock in a sauce pan. Bring to a boil and then reduce heat, simmering for about 15 minutes or until water is absorbed

Meanwhile, heat olive oil in a skillet over medium high heat; add chicken that has been seasoned with salt and pepper. Add Worcestershire sauce, spices, garlic, carrots and onions, cook chicken until brown about 4 minutes, turn to brown other side about 4 more minutes.

Add broccoli to pan and additional salt if desired. Cook for another 6-7 minutes.

Add remaining chicken stock to deglaze pan. Add quinoa and toss to mix well. Spread Zoës Marinated Slaw on top of ingredients. Place lid on pan and let warm about 2-3 minutes.

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