Time
0 min
Serving
8 persons
Calories
370
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
- low-sodium chicken broth: 4 cups
- quinoa: 2 cups (drained)
- coconut oil: 1 Tbsp (divided)
- boneless, skinless chicken breast: 1 piece (cut into thin strips)
- cabbage: 0.75 cup (shredded)
- edamame: 0.5 cup
- broccoli stems: 0.25 cup (diced)
- carrots: 2 piece (cut into matchsticks)
- green onions: 2 piece (chopped)
- eggs: 3 piece
- sesame oil: 1 tsp
- natural peanut butter: 0.25 cup
- reduced-sodium soy sauce: 0.25 cup
- rice vinegar: 3 Tbsp
- chili garlic sauce: 2 Tbsp
- fresh ginger: 2 Tbsp (chopped)
- garlic: 3 clove (minced)
- sesame oil: 1 tsp
- salted peanuts: 0.5 cup (chopped)
- fresh cilantro: 3 Tbsp (chopped)
Metric Conversion
Stages of cooking
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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.
-
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.
-
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.
-
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.
-
Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
