Pad Thai Quinoa Bowl Tarifi

Malzemeler

• 4 cups low-sodium chicken broth2 cups quinoa, rinsed and drained1 tablespoon coconut oil, divided1 large boneless, skinless chicken breast, cut into thin strips0.75 cup shredded cabbage0.5 cup edamame0.25 cup diced broccoli stems2 carrots, cut into matchsticks2 green onions, chopped3 eggs1 teaspoon sesame oil0.25 cup natural peanut butter0.25 cup reduced-sodium soy sauce3 tablespoons rice vinegar2 tablespoons chili garlic sauce2 tablespoons chopped fresh ginger3 cloves garlic, minced1 teaspoon sesame oil0.5 cup salted peanuts, chopped3 tablespoons chopped fresh cilantro

Hazırlanışı

1. 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.
2. 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.
3. 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.
4. 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.
5. Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

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