Peruvian Quinoa and Chicken Stir-Fry with Aji Verde Sauce
A vibrant Peruvian-inspired stir-fry featuring tender poached chicken and nutrient-packed quinoa, tossed with fresh seasonal vegetables and finished with a zesty aji verde sauce. This recipe highlights traditional flavors while embracing a practical cooking technique perfect for weeknight meals.
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Overview
This Peruvian Quinoa and Chicken Stir-Fry with Aji Verde Sauce marries healthy quinoa and tender poached chicken in a colorful stir-fry of fresh seasonal vegetables. The dish is brightened with a traditional aji verde, a zesty green sauce made with fresh herbs and spicy aji amarillo peppers, delivering authentic Peruvian flavor. It’s perfect for those looking for a wholesome, flavorful meal that comes together quickly on a weeknight.
Why you’ll love it
- Nutritious and well-balanced with lean protein, whole grains, and fresh veggies.
- Poaching the chicken ensures juicy tenderness and easy shredding for the stir-fry.
- The aji verde sauce adds vibrant color and a punch of tangy spice, elevating the dish.
- Quick to prepare with a single pan stir-fry and simple poaching technique.
Ingredient notes
- Quinoa: Rinsed well before cooking to remove bitterness, then boiled until fluffy.
- Chicken breasts: Poached gently to retain moisture; can substitute with chicken thighs if preferred.
- Seasonal vegetables: Use a mix of colorful vegetables like bell peppers, snap peas, carrots, and zucchini for crunch and nutrition.
- Aji verde sauce: Made with fresh cilantro, aji amarillo peppers or substitute with mild yellow chili peppers, garlic, lime juice, and mayonnaise or Greek yogurt.
Serving & storage
Serve the stir-fry immediately while warm, garnished with extra aji verde sauce and lime wedges if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The aji verde sauce can be stored separately in the fridge for up to 5 days.
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Chef tips
- Rinsing quinoa removes bitterness and yields a fluffier texture.
- Do not let the poaching liquid boil vigorously; maintain a gentle simmer to keep chicken tender.
- If fresh aji amarillo peppers are unavailable, substitute with mild yellow chili peppers or jalapenos with a touch of turmeric for color.
- Use a non-stick skillet to minimize oil use and prevent sticking during stir-fry.
Ingredients
- 200 g (1 cup)quinoa, rinsed thoroughly
- 2chicken breasts (about 300 g total)
- 600 ml (2 1/2 cups)water or low-sodium chicken broth for poaching
- 1 mediumred bell pepper, thinly sliced
- 150 g (1 cup)snap peas, trimmed
- 1 mediumcarrot, julienned
- 1 smallzucchini, thinly sliced
- 2 tbspvegetable oil or neutral cooking oil
- To tastesalt and freshly ground black pepper
- For the Aji Verde Sauce:
- 1 cup (approximately 25 g)fresh cilantro, packed
- 1small aji amarillo pepper, seeded and chopped (or substitute with 1 small yellow chili pepper)
- 1garlic clove
- 2 tbsplime juice, fresh
- 3 tbspmayonnaise or Greek yogurt
- 1 tbspolive oil
- To tastesalt
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Equipment
- medium saucepan
- large skillet or wok
- knife
- cutting board
- blender or food processor
- measuring cups and spoons
- mixing bowl
Nutrition per serving
- Calories420
- Protein35 g
- Carbs35 g
- Fat10 g
Step-by-step
Step 1
Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove its natural coating (saponin), which can taste bitter.Step 2
In a medium saucepan, bring 500 ml (2 cups) of water or chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer until the quinoa is tender and liquid is absorbed, about 15 minutes.Step 3
Meanwhile, place chicken breasts in a saucepan and add enough water or chicken broth (about 600 ml/2 1/2 cups) to cover. Bring to a gentle simmer over medium heat, then reduce heat to low. Poach the chicken until cooked through, 12 to 15 minutes. Remove chicken and let rest.Step 4
Allow the chicken to cool slightly, then shred it using two forks or chop into bite-sized pieces. Set aside.Step 5
Prepare the aji verde sauce by combining cilantro, aji amarillo pepper, garlic, lime juice, mayonnaise (or Greek yogurt), olive oil, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.Step 6
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add sliced bell pepper, snap peas, carrot, and zucchini. Stir-fry until vegetables are crisp-tender, about 5 minutes.Step 7
Add the shredded chicken and cooked quinoa to the skillet with the vegetables. Toss gently to combine and warm through, seasoning with salt and pepper to taste, about 3 minutes.Step 8
Remove from heat and toss everything with about half of the prepared aji verde sauce. Serve the stir-fry in bowls with remaining aji verde sauce on the side.
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