Thai Peanut Chicken Quinoa Bowls Recipes

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THAI CHICKEN QUINOA BOWLS RECIPE



Thai Chicken Quinoa Bowls Recipe image

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

1 cup uncooked quinoa (rinsed)
2 chicken breasts (cooked and shredded)
2/3 cup chopped carrots
2/3 cup shelled edamame
2/3 cup chopped green onions
1/2 cup chopped peanuts
1/2 cup freshly chopped cilantro
4 tablespoons sweet chili sauce
2 tablespoon rice vinegar
2 tablespoon canned coconut milk
1 tablespoon brown sugar
2 teaspoon creamy peanut butter (it mixes in easier if it's melted)
2 garlic cloves
1 lime (juiced)
1/4 teaspoon ground ginger (optional)

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

PAD THAI QUINOA BOWL



Pad Thai Quinoa Bowl image

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

4 cups low-sodium chicken broth
2 cups quinoa, rinsed and drained
1 tablespoon coconut oil, divided
1 large boneless, skinless chicken breast, cut into thin strips
¾ cup shredded cabbage
½ cup edamame
¼ cup diced broccoli stems
2 carrots, cut into matchsticks
2 green onions, chopped
3 eggs
1 teaspoon sesame oil
¼ cup natural peanut butter
¼ cup reduced-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons chili garlic sauce
2 tablespoons chopped fresh ginger
3 cloves garlic, minced
1 teaspoon sesame oil
½ cup salted peanuts, chopped
3 tablespoons chopped fresh cilantro

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

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