Quinoa, chicken, and vegetables are flavored with a zesty peanut sauce in this filling pad Thai recipe, great for a weeknight meal.
Step1
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.
Step2
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.
Step3
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.
Step4
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.
Step5
Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.
Prepare Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hours 0
Servings:
8
Calories:
370 kcal
Carbohydrate:
36 g
Cholesterol:
88 mg
Dietary Fiber:
5 g
Protein:
21 g
Saturated Fat:
4 g
Sodium:
648 mg
Total Sugars:
3 g
Total Fat:
17 g
