Thai Peanut Chicken Quinoa Bowls

Recipe from Kristin Porter, Iowa Girl Eats

Thai Peanut Chicken Quinoa Bowls

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 1 cup quinoa, rinsed
  • 1¾ cups chicken broth
  • 2 teaspoons peanut oil, divided
  • 1 large chicken breast, thinly sliced
  • Salt and pepper
  • 1 cup coleslaw mix
  • ½ cup frozen shelled edamame
  • 2 green onions, chopped
  • 1 egg
  • ½ teaspoon peanut or soybean oil
  • ½ cup salted peanuts, chopped and divided
  • ¼ cup gluten-free tamari or soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon + 1 teaspoon sugar
  • 1 tablespoon + 1 teaspoon peanut butter
  • 2 teaspoons gluten-free chili garlic sauce

Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)

Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds. Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl and set aside.

Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir-fry until no longer pink. Remove to a plate and set aside.

Heat remaining teaspoon peanut oil in a wok, adding coleslaw mix, frozen edamame and green onions. Stir-fry until tender, 2 to 3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir-fry until soft scrambled.

Add cooked chicken, quinoa, sauce and half the chopped peanuts to wok and toss to combine. Serve with remaining chopped peanuts.

Nutrition

Nutrition per serving: 463 Calories, 20g Total Fat, 88mg Cholesterol, 1729mg Sodium, 42g Carbohydrate, 6g Fiber, 30g Protein