Hi everyone! Gosh this weekend went by in the blink of an eye, didn’t it?! The Midwest is facing a serious arctic blast. Schools and business are closed today – I think the entire state of Minnesota is cancelled – so I spent the past few days indoors working, playing with my sweet babe, and laying low. It was fabulous!
Oh, we rented The Heat with Melissa McCarthy and Sandra Bullock on Saturday night. I laughed out loud the entire two hours while Ben proclaimed it to be one of the worst movies he’s ever seen. What?! I’m calling shenanigans. If you’re in need of a laugh, definitely rent it. You’re welcome.
Anyway, the frigid temps are supposed to continue this week (today’s high is negative two. Yes. High.)Â making leaving the house, even to go to the grocery store, very unappealing. If you’re in the same boat I’ve got an awesome recipe for you to try:Â Thai Peanut Chicken Quinoa Bowls!Â
Made with nearly all fridge, freezer and pantry staples, Thai Peanut Chicken Quinoa Bowls channel my favorite recipe for Chicken Pad Thai, swapping rice noodles for quinoa. This recipe is fantastic!
I’ve professed that in the past I made a TON of bad Pad Thai. Like, really, really bad. It was thick, gloopy, and the furthest thing from appetizing. After Ben politely put the kibosh on my peanut noodle problem, I went back to the kitchen and re-mastered the sauce once and for all. The result was a perfectly peanutty, savory sauce that doesn’t coat the noodles, rather, gets absorbed by them. So, so delicious.
Since I’m on a quinoa kick right now (see Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts, California Crab and Quinoa Salad, and Crunchy Quinoa Granola!) I thought I’d re-make the dish using my favorite superfood instead of rice noodles, and it turned out awesome. Really hope you’ll give this filling, fast, and flavorful dish a try – no special grocery store run required!
Start by rinsing 1 cup quinoa under cold running water.
Quinoa is actually a seed and is very healthy. In addition to cooking it in chicken broth with a hit of garlic and parmesan cheese as a side dish for dinner, I like to occasionally use it in place of rice or pasta, like in this dish, since it’s high in protein, fiber, vitamins, and minerals. Quinoa is very easy to cook, too, and is ready in 15 minutes.
Quinoa is naturally coated in a bitter substance called saponin which needs to be rinsed off. Just add the quinoa to a fine mesh sieve and rinse under cold running water. I go an extra step and line my sieve with cheesecloth because I’m insane and hate to lose even a single seed through the mesh!
After rinsing the quinoa, add it to 1-1/2 cups chicken broth then bring to a boil, place a lid on top, turn the heat down to low, and simmer until all the broth is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork then set aside to cool slightly.
Meanwhile get the Thai Peanut Sauce ready. Simply combine 1/4 cup low-sodium gluten-free tamari or soy sauce, 1 Tablespoon rice vinegar, 2 Tablespoons water, 1 Tablespoon + 1 teaspoon each sugar and peanut butter, and 2 teaspoons gluten-free chili garlic sauce in a bowl then microwave for 20 seconds and stir with a fork until smooth.
Now get the rest of the ingredients ready including 1 large chicken breast thinly sliced, 1 cup coleslaw mix, 1/2 cup frozen shelled edamame (not thawed,) 2 chopped green onions, 1 egg whisked with 1/2 teaspoon sesame oil, and 1/4 cup chopped salted peanuts.Â
My #1 rule for stir frying is to make sure all your ingredients are prepped and ready to go before you start cooking. The actual stir fry process goes too quickly to be chopping or measuring in the middle of it!
Time to start cookin’! Heat 1 teaspoon peanut oil (or vegetable or coconut oil) in a large wok or skillet over high heat. Season the chicken with salt and pepper then add to the wok and stir fry until no longer pink. Remove to a place then set aside.
Heat another teaspoon peanut oil in the wok then add the coleslaw mix, shelled frozen edamame, and green onions. Stir fry until just becoming tender then push to the outsides of the wok.
In the center of the wok add the egg whisked with sesame oil then stir until just barely scrambled.
Finally, add the cooked quinoa and chicken back into the wok along with the chopped peanuts and sauce.
Toss to combine, then serve topped with (LOTS of) extra chopped peanuts!
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Thai Peanut Chicken Quinoa Bowls
Description
Gluten-free Thai Peanut Chicken Quinoa Bowls have the signature flavors of Chicken Pad Thai. Quick, easy, and delicious!
Ingredients
- 1 cup quinoa, rinsed
- 1-1/2 cups chicken broth
- 2 teaspoons peanut oil, divided
- 1 large chicken breast, thinly sliced
- salt and pepper
- 1 cup coleslaw mix
- 1/2 cup frozen shelled edamame
- 2 green onions, chopped
- 1 egg
- 1/2 teaspoon sesame oil
- 1/2 cup salted peanuts, chopped and divided
- For the Thai Peanut Sauce:
- 1/4 cup low-sodium gluten-free tamari or soy sauce
- 2 Tablespoons water
- 1 Tablespoon rice vinegar
- 1 Tablespoon + 1 teaspoon sugar
- 1 Tablespoon + 1 teaspoon peanut butter
- 2 teaspoons gluten-free chili garlic sauce
Directions
- Add rinsed 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. (Can be done ahead of time.)
- 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.
- 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.
- 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.
- Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
em@simplypresent 01.06.2014
I shouldn’t have looked at this while I was hungry…
Kacie 01.06.2014
Oh my word…this looks so yummy! Can’t wait to try it! Came at the best time…right before I headed to the grocery store for dinner items. And I’ll have to check out “The Heat”. I like Melissa McCarthy! She’s always good for a laugh!
Coty and Mariah@quirksandtwists.com 01.06.2014
I am oh so excited to make this! Adore anything with quinoa!
Emily @ Life on Food 01.06.2014
yes, I would like a bowl full of this in front of me now. i always make burrito bowls with quinoa but never asian themed bowls. this is so delicious looking.
Amanda @ Diary of a Semi-Health Nut 01.06.2014
Yep. Minnesota is cancelled. Except for the gym I work at. It’s January, so you better believe people made it to the gym…even though my phone told me it was -26 with a windchill of -49 when I drove into work. #crazy
This recipe looks amazing! I love me some thai food and I’d love to try to make my own at home! Pinning and adding this to my weekly favorites! :)
Elyse 01.06.2014
These are the times I wish my fork could go through the screen. That looks SO good! My husband and I actually just moved to Chicago from Dallas and it is a whopping -15 outside today with a -40 windchill. Seriously. Being a Texan this cold just feels evil to me. Of course our first winter would be the worst they have had in years LOL I’m glad I have healthy recipes like these when all I want to warm up is macaroni and cheese
Hannah 01.06.2014
Oh Kristin!
Thanks so much for explaining how to cook quinoa properly!
Tonight, we have the Skinny Chicken and Rice Casserole, but I have to squeeze this delicious dinner into this week as well!
Monica 01.06.2014
This recipe looks fantastic! My mouth is watering.
I live in the Twin Cities where it is currently -16 but feels like -38. I’m wishing I would have booked a tropical vacation this month!
Tracy 01.06.2014
Pretty sure I could drink that peanut sauce!
Stay warm! It’s freaking cold here in KC too!
erin @hooleywithaz 01.06.2014
this is one of the first dishes that has looked appealing to me in days! i haven’t had quinoa in the house forever, i can’t believe i keep forgetting to pick it up!
Ali 01.06.2014
I’ve heard The Heat is really funny. I need to watch it soon. I also need to make this dish ASAP. I made a rice noodle thai peanut dish this past weekend. I can’t get enough of that flavor.
Tessa | Balancing Active 01.06.2014
Pad thai is my absolute favorite Thai food and up there as one of my favorite foods. I’ll definitely try combining this favorite “classic” since it subs my boyfriend’s favorite grain/starch…win-win recipe for our house.
Chelsea @chelseasmessyapron 01.06.2014
I love that you switched out quinoa for noodles! This sounds so yummy and your photos are beautiful Kristin!
Katy 01.06.2014
Ha, I definitely don’t have any of those ingredients in my kitchen right now, but it looks delicious enough to go to the store for…when it gets above zero again. :)
C. 01.06.2014
This looks delicious! I haven’t had much luck making Thai food myself before, but my fails have been in the slow cooker… looking forward to trying this out instead.
steph@stephsbitebybite 01.06.2014
Now this is my kind of dinner!! Loving all the flavors going on here!
Anna @ On Anna's Plate 01.06.2014
Haha…my husband and I had very similar reactions to that movie. :-) These bowls look awesome!
Ashley | Coffee & Macarons 01.06.2014
The Heat was *hilarious*! Ben obviously has bad taste in movies (JK)…but even my husband laughed with me. I LOVE chicken pad thai, so I will definitely have to make this next week!
Taylor @ Food Faith Fitness 01.06.2014
“The Heat” is SO funny! Love that movie!
But, I love this Thai Peanut Quinoa Bowl more! Swapping out noodles with quinoa is such a genius idea! I can only imagine how good it is with a little crunch from the peanuts with the creamy peanut sauce. Hello yummy!
Rainey 01.06.2014
Oh my goodness, The Heat is seriously awesome. You can’t go wrong with those two fantastic actresses, methinks.