Rating: 4.5 stars
79 Ratings
  • 5 star values: 57
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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!

Recipe Summary

30 mins
30 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Thai peanut sauce:


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.

  • 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.

Nutrition Facts

370 calories; protein 20.9g; carbohydrates 35.6g; fat 16.8g; cholesterol 87.9mg; sodium 648.4mg. Full Nutrition