Thai Chicken Quinoa Stir-Fry Bowl


Thai Chicken Quinoa Stir Fry Bowl

Serves: 4


2 cups cooked quinoa

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1 cup shredded cooked chicken

1 cup fresh broccoli, chopped

1 cup red cabbage, chopped

1 cup carrots, sliced

1/2 med red onion, chopped

1/2 cup natural peanut butter

1/2 cup coconut milk

2 tbsp soy sauce

3 tbsp sesame oil, divided

1 tbsp grated, fresh ginger

1/4 cup chicken broth

1/4 tsp red pepper (optional)

Mix well using blender or whisk the following ingredients: peanut butter, coconut milk, soy sauce, 1 tablespoon sesame oil, ginger, chicken broth, and red pepper (leave out if you like mild flavorings).  Set aside.

In large saute or stir-fry pan, heat sesame oil on medium high heat.  Add vegetables and cook until tender.   Add chicken and quinoa, stirring until heated through.  Add peanut sauce, stirring quickly until warm and mixed throughout.

Prep time: 30 minutes (not including pre-cooked chicken or quinoa)

Cook time: 10-15

Description:  Using quinoa and chicken already prepared, cuts down on the prep time for this recipe.  Packed full of vegetables, this main dish covers the entire meal.  Batch cooking of quinoa and shredded chicken in advance also saves time.


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