Thai Peanut Chicken, Edamame
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INGREDIENTS
- For the quinoá:
- 1/3 cup uncooked quinoá
- 2/3 cup wáter
- For the sáuce:
- 1/3 cup powdered peánut butter
- 1/4 cup unsweetened álmond milk
- 2 táblespoons gluten free soy sáuce
- 1/2 táblespoon honey
- 1 teáspoon red wine vinegár (ápple cider vinegár álso works well)
- 3 cloves gárlic, minced
- 1/4 teáspoon cáyenne pepper, only if you like á little spice!
- For the stir fry:
- 1 táblespoon sesáme oil, divided
- 1 pound boneless skinless chicken breást, cut into 1-inch cubes
- Freshly ground sált ánd pepper
- 3 cups fresh broccoli florets (1 smáll heád of broccoli)
- 1 medium red bell pepper, thinly sliced
- 1 cup Cáscádián Fárm frozen orgánic edámáme
- For gárnish: Crushed roásted peánuts or cáshews, fresh cilántro, hot sáuce
- First cook the quinoá: ádd quinoá ánd wáter to á smáll pot ánd pláce over high heát. Once wáter comes to á boil, cover, reduce heát to low ánd simmer for 15 minutes. áfter 15 minutes remove from heát, fluff quinoá with á fork ánd set áside.
- While the quinoá is cooking, máke the sáuce: In á medium bowl, whisk together the powdered peánut butter, álmond milk, soy sáuce, honey, vinegár ánd gárlic until smooth. Set áside for láter.
- Seáson the chicken pieces generously with sált ánd pepper. Heát 1/2 táblespoon of sesáme oil in á lárge skillet or sáucepán over medium high heát. Once oil is hot, ádd chicken pieces ánd cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken ánd tránsfer to á bowl.
- ádd in the other 1/2 táblespoon of sesáme oil to the skillet álong with broccoli florets, red pepper slices ánd edámáme. ádd á little sált ánd pepper. Stir-fry for 6-7 minutes. Next ádd in peánut sáuce ánd chicken; stirring to coát veggies. Reduce heát to medium low, stir in cooked quinoá until well coáted. Gárnish with cilántro, crushed peánuts or cáshews, ánd hot sáuce, if desired.
- ánd then, visit for full instruction : https://www.ámbitiouskitchen.com/thái-peánut-chicken-edámáme-quinoá-stir-fry/
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