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This recipe uses quinoa which is gluten-free, high in protein and fiber, and has a nice nutty flavor. But you can always substitute for either rice or noodles.
Take out the chicken and add extra edamame and you have a great vegetarian meal instead. Or add shrimp if you like. A seriously good, versatile recipe!
Ingredients
Thai peanut sauce
- ¼ cup natural peanut butter
- ¼ cup reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons chili garlic sauce
- 2 tablespoons chopped fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- ½ cup salted peanuts, chopped
- 3 tablespoons chopped fresh cilantro
- 4 cups low-sodium chicken broth
- 2 cups quinoa, rinsed and drained
- 1 tablespoon coconut oil, divided
- 1 large boneless, skinless chicken breast, cut into thin strips
- ¾ cup shredded cabbage
- ½ cup edamame
- ¼ cup diced broccoli stems
- 2 carrots, cut into matchsticks
- 2 green onions, chopped
- 3 eggs
- 1 teaspoon sesame oil
Directions
Step 1
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
Step 2
Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
Step 3
Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
Step 4
Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
Step 5
Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
Cook’s Note:
You can tell when quinoa is cooked because it will increase in size and seem more transparent with a ribbon around the edges. Make sure all the liquid is cooked off.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 370 | |
| % Daily Value * | |
| Total Fat17g | 22% |
| Saturated Fat4g | 22% |
| Cholesterol88mg | 29% |
| Sodium648mg | 28% |
| Total Carbohydrate36g | 13% |
| Dietary Fiber5g | 19% |
| Total Sugars3g | |
| Protein21g | |
| Vitamin C8mg | 39% |
| Calcium58mg | 4% |
| Iron3mg | 18% |
| Potassium542mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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