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!

Lisa
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

369.6 calories; 20.9 g protein; 35.6 g carbohydrates; 87.9 mg cholesterol; 648.4 mg sodium. Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2016
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
(8)

Most helpful critical review

Rating: 3 stars
03/17/2020
TOO SALTY. use less soya sauce. I added enoki mushrooms and replaced the quinoa with fresh rice noodles. Read More
66 Ratings
  • 5 star values: 48
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/14/2016
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
(8)
Rating: 5 stars
11/14/2016
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
(8)
Rating: 5 stars
01/22/2016
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
(7)
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Rating: 5 stars
09/15/2017
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
(5)
Rating: 5 stars
01/10/2018
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
(3)
Rating: 5 stars
02/11/2018
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
(2)
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Rating: 5 stars
01/05/2018
Very good just the right amount of spice. Read More
(2)
Rating: 5 stars
03/06/2019
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
(1)
Rating: 5 stars
02/02/2019
Added pineapple sugar snap peas red bell peppers and carrots. And subbed regular peanut butter and it was still awesome! Read More
(1)
Rating: 5 stars
01/09/2018
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
(1)
Rating: 3 stars
03/17/2020
TOO SALTY. use less soya sauce. I added enoki mushrooms and replaced the quinoa with fresh rice noodles. Read More