- 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
- 3/4 cup shredded cabbage
- 1/2 cup edamame
- 1/4 cup diced broccoli stems
- 2 carrots, cut into matchsticks
- 2 green onions, chopped
- 3 eggs
- 1 teaspoon sesame oil
- Thai peanut sauce:
- 1/4 cup natural peanut butter
- 1/4 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
- 1/2 cup salted peanuts, chopped
- 3 tablespoons chopped fresh cilantro
- 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.
05/03/2018
recipepes.com
Pad Thai Quinoa Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
