Thai Chicken Quinoa Bowl Recipes
PAD THAI QUINOA BOWL
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!
Provided by Lisa
Categories World Cuisine Recipes Asian
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- 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.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 35.6 g, Cholesterol 87.9 mg, Fat 16.8 g, Fiber 5.3 g, Protein 20.9 g, SaturatedFat 4.4 g, Sodium 648.4 mg, Sugar 3 g
THAI CHICKEN QUINOA BOWLS RECIPE
Thai Chicken Quinoa Bowls with Peanut Sauce is healthy and easy to make in 20 minutes! This one-pot recipe is quick and flavorful! It's gluten-free and wonderful for meal prepping.
Provided by Erin Henry
Categories Main Course Snack
Time 20m
Number Of Ingredients 15
Steps:
- Make quinoa (see post for a tutorial for perfect quinoa if needed). Also, we like to use low-sodium chicken or vegetable broth for fuller flavor in this recipe.
- While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Set aside.
- Once quinoa is finished cooking, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame, and green onions, stirring to combine. Season with salt and pepper to your liking. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro or 4 smaller bowls.
Nutrition Facts : Calories 456 kcal, Carbohydrate 51 g, Protein 27 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 36 mg, Sodium 288 mg, Fiber 8 g, Sugar 14 g, ServingSize 1 serving
THAI CHICKEN QUINOA BOWL
Steps:
- Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!
- While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro. I like to serve this with a salad, soup or even a little sandwich!
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