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Thai Peanut Chicken Quinoa Bowls
Thai Peanut Chicken Quinoa Bowls have the signature flavors of Chicken Pad Thai in protein-packed, gluten-free form. Quick, easy, and delicious!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●microwave
- ●skillet
📝 Preparation Steps
1
Add quinoa to a small saucepan with the chicken broth then bring to a boil, place a lid on top, turn heat to low and cook until quinoa has absorbed chicken broth, about ⏱️ 15 minutes. Fluff with a fork then set aside.
quinoa (rinsed)1 cup
2
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 then set aside.
egg1
3
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 then set aside.
salt and pepper
4
Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, ⏱️ 2-3 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.
coleslaw mix1 cupegg1
5
Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.
quinoa (rinsed)1 cup
Nutrition Facts
calories
274 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
4 g
sugar Content
4 g
sodium Content
795 mg
protein Content
15 g
trans Fat Content
0.01 g
cholesterol Content
40 mg
carbohydrate Content
27 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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