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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!
Servings 6
Calories 274kcal
Ingredients
- 1 cup quinoa rinsed
- 1-1/2 cups chicken broth
- 2 teaspoons peanut oil or vegetable oil divided
- 1 chicken breast ~1/1lb, 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 roasted peanuts chopped and divided
For the Thai Peanut Sauce:
- 1/4 cup gluten free reduced-sodium Tamari or soy sauce if not GF
- 2 Tablespoons water
- 1 Tablespoon rice vinegar
- 1 Tablespoon + 1 teaspoon sugar
- 1 Tablespoon + 1 teaspoon creamy peanut butter
- 2 teaspoons gluten free chili garlic sauce
Instructions
- 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.
- 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.
Notes
- Throw in any leftover veggies when you stir fry! You can also make extra quinoa earlier in the week to be ready to make this.
Nutrition
Calories: 274kcal | Carbohydrates: 27g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 795mg | Potassium: 459mg | Fiber: 4g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 3mg