Thai Chicken Quinoa Stir Fry Bowl

Recipe Description:

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.

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Servings: 4

Difficulty: Easy

Recipe Ingredients:

1 cup quinoa

Warm filtered water

2 tablespoons lemon juice, vinegar or whey

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, preferably made from soaked peanuts

1/2 cup coconut milk

2 tbsp Tamari

3 tbsp sesame oil, divided

1 tbsp grated, fresh ginger

1/4 cup homemade chicken broth

1/4 tsp red pepper (optional)

Recipe Instructions:

The night before place quinoa into a bowl and cover with warm filtered water plus a couple tablespoons of lemon juice, vinegar or whey. Allow to soak at least 8 hours. Drain and cook quinoa in water or bone broth.

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.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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