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!
The ingredient list now reflects the servings specified
Directions
Cook's Note:
You can tell when quinoa is cooked because it will increase in size and seem more transparent with a ribbon around the edges. Make sure all the liquid is cooked off.
Nutrition Facts
Per Serving:
370 calories; protein 20.9g; carbohydrates 35.6g; fat 16.8g; cholesterol 87.9mg; sodium 648.4mg.
Full Nutrition
This was amazing. I am a vegetarian and substituted the chicken for smoked tofu - turned out awesome. I also ran out of sesame oil so substituted peanut oil instead, shelled the edamame from the frozen steamer packs from Costco, used crunchy peanut butter in the sauce, and dry roasted peanuts instead if blanched on top after it was warmed up (gotta use what ya got!) I portioned it out into 6 whole bowls and kept in fridge for up to 4 days. Took this for lunch and it was so so so good. Healthy, filling, flavourful and packed with protein. Read More
This was amazing. I am a vegetarian and substituted the chicken for smoked tofu - turned out awesome. I also ran out of sesame oil so substituted peanut oil instead, shelled the edamame from the frozen steamer packs from Costco, used crunchy peanut butter in the sauce, and dry roasted peanuts instead if blanched on top after it was warmed up (gotta use what ya got!) I portioned it out into 6 whole bowls and kept in fridge for up to 4 days. Took this for lunch and it was so so so good. Healthy, filling, flavourful and packed with protein. Read More
Delicious.. make this right away! This first time I made this I had some hot chili peanuts with lime and I really loved the way the lime accented the dish. The second time I used regular peanuts and added a squeeze of fresh lime juice. The second time I added more green veggies.. I like more veggies. Read More
After reading all the "I made it" reviews and considering the comments that the recipe was bland I looked at a few other recipes online and made a couple alterations to the sauce and kicked it up a notch. Instead of the chile sauce I used approximately 3 tablespoons of Sriracha Sauce, 4 cloves of minced garlic, 3 tablespoons of fresh ginger, red pepper flakes (to taste) and just about a 1/2 fresh squeezed lime. As for the veggies you can use whatever you have in your fridge. Before serving squeeze the remaining lime, stir and add 3 chopped scallions. I also did not use the cilantro and peanuts because I did not have any; and used smooth peanut butter because that is what I had on hand. Read More
Totally delicious and guilt-free!! I used a lot of ready made ingredients - shredded cabbage matchstick carrots frozen edamame steamed broccoli bottled pad thai sauce... really cuts down on prep time. I fry tofu in peanut oil in place of chicken. Use four eggs. Use the whole broccoli floret (the flower is the healthy part anyway!). Flavorful and filling! Read More
Actualy more a 4 and a half star for me because I found it better with less quinoa and more veggies less garlic and more lime and peanut butter - but it is all about personal taste so this is a good basic recipe. I brought it to a friend who is not used to exotic food and as is she liked it very much. I had taken with me extra siracha-lime powder to add as taste. Next time I made it with shrimps instaed of chicken and as it happenned that I had no water chestnuts can in my pantry I replaced it by hearts of palms and it was as good as the first time. Read More
Great recipe for finishing up some odds and ends: I used some coleslaw mix shredded carrots a small orange pepper increased the peanut butter and sesame oil. Would probably cut back on the amount of quinoa and increase the vegetables next time. Read More
Made this as per the recipe and it turned out great! My whole family loved it including my picky seven year old. The crunchy peanuts on top made it even better. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was amazing. I am a vegetarian and substituted the chicken for smoked tofu - turned out awesome. I also ran out of sesame oil so substituted peanut oil instead, shelled the edamame from the frozen steamer packs from Costco, used crunchy peanut butter in the sauce, and dry roasted peanuts instead if blanched on top after it was warmed up (gotta use what ya got!) I portioned it out into 6 whole bowls and kept in fridge for up to 4 days. Took this for lunch and it was so so so good. Healthy, filling, flavourful and packed with protein.
Delicious.. make this right away! This first time I made this I had some hot chili peanuts with lime and I really loved the way the lime accented the dish. The second time I used regular peanuts and added a squeeze of fresh lime juice. The second time I added more green veggies.. I like more veggies.
After reading all the "I made it" reviews and considering the comments that the recipe was bland I looked at a few other recipes online and made a couple alterations to the sauce and kicked it up a notch. Instead of the chile sauce I used approximately 3 tablespoons of Sriracha Sauce, 4 cloves of minced garlic, 3 tablespoons of fresh ginger, red pepper flakes (to taste) and just about a 1/2 fresh squeezed lime. As for the veggies you can use whatever you have in your fridge. Before serving squeeze the remaining lime, stir and add 3 chopped scallions. I also did not use the cilantro and peanuts because I did not have any; and used smooth peanut butter because that is what I had on hand.
Totally delicious and guilt-free!! I used a lot of ready made ingredients - shredded cabbage matchstick carrots frozen edamame steamed broccoli bottled pad thai sauce... really cuts down on prep time. I fry tofu in peanut oil in place of chicken. Use four eggs. Use the whole broccoli floret (the flower is the healthy part anyway!). Flavorful and filling!
Actualy more a 4 and a half star for me because I found it better with less quinoa and more veggies less garlic and more lime and peanut butter - but it is all about personal taste so this is a good basic recipe. I brought it to a friend who is not used to exotic food and as is she liked it very much. I had taken with me extra siracha-lime powder to add as taste. Next time I made it with shrimps instaed of chicken and as it happenned that I had no water chestnuts can in my pantry I replaced it by hearts of palms and it was as good as the first time.
Great recipe for finishing up some odds and ends: I used some coleslaw mix shredded carrots a small orange pepper increased the peanut butter and sesame oil. Would probably cut back on the amount of quinoa and increase the vegetables next time.
Made this as per the recipe and it turned out great! My whole family loved it including my picky seven year old. The crunchy peanuts on top made it even better.
