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Thai Peanut Chicken, Edamame & Quinoa Stir-Fry

Protein packed thai peanut chicken & edamame quinoa stir fry with an addicting peanut sauce. Nutritious, naturally gluten free & ready in only 30 minutes! 

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

It was my Mom’s birthday last week and unfortunately I couldn’t be with her. Living apart from your mom seems to get harder the older you get. Lucky for me, I’m going to visit her next month!

To make up for lost time, I plan on making her this stir fry and a fresh cherry pie (her favorite!). I can just imagine Mom licking the plate clean; she loves peanut sauce. Yep, being peanut butter lover is a family trait.

Except for Dad, who really didn’t like anything peanut butter. LIKE WHAT?

thai peanut chicken and edamame quinoa stir fry in a pan

This chicken stir fry is a quick, easy, incredibly flavorful dinner you can make in roughly 30 minutes. Stir frys always seem to win my heart when it comes to an easy dinner. It’s packed lean chicken breast, broccoli, red pepper & my favorite organic edamame from Cascadian Farm! After everything is cooked, you’ll stir the fluffy quinoa in.

I had nearly forgotten about how much I loved edamame until I ate sushi a few weeks ago and got the edamame appetizer. How is that I can inhale a bowl of that in less than 5 minutes and still have room for sushi?

Because I love food, that’s why.

bag of frozen edamame

Before you head to the recipe, I must tell you that the Thai peanut sauce is FANTASTIC. I actually used powdered peanut butter and mixed it with creamy almond milk to make a lightened up peanut sauce, that’s still has all the protein of regular peanut butter. I have nothing against regular peanut butter, but I didn’t want the sauce to weigh down the dish with an uber creamy, rich sauce. I prefer to save my peanut butter consumption for desserts (duh).

Don’t have powdered PB at home? No problem! You can still make this recipe with regular natural peanut butter (just peanuts + salt).

Now excuse me while I go dunk my face in this photo.

thai peanut chicken and edamame quinoa stir fry in a pan

I hope you guys love this meal as much as I did. Highly recommend topping with some hot sauce for all my spicy lovers out there. xo!

If you make this recipe, please leave a comment below or feel free to tag #ambitiouskitchen on Instagram so I can see your creations!

thai peanut chicken and edamame quinoa stir fry in a pan

More healthy one pan meals to try:

One Pan Tandoori Chicken with Spiced Coconut Rice

One Pan Thai Coconut Yellow Curry Chicken & Rice + Video

Mango Chicken Stir-Fry

Kung Pao Chickpea & Brussels Sprouts Stir-Fry

17 Healthy One Pan Meals to Make Dinner Easy AF this Week

Thai Peanut Chicken, Edamame & Quinoa Stir Fry

5 from 5 votes
Course Dairy Free, Dinner, Gluten Free, Grain Free, Healthy, Poultry
Keyword thai peanut chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serves 4
Protein packed thai peanut chicken & edamame quinoa stir fry with an addicting peanut sauce. Nutritious, naturally gluten free & ready in only 30 minutes!

Ingredients

  • For the quinoa:
  • 1/3 cup uncooked quinoa
  • 2/3 cup water
  • For the sauce:
  • 1/3 cup powdered peanut butter
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons gluten free soy sauce
  • 1/2 tablespoon honey
  • 1 teaspoon red wine vinegar (apple cider vinegar also works well)
  • 3 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper, only if you like a little spice!
  • For the stir fry:
  • 1 tablespoon sesame oil, divided
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • Freshly ground salt and pepper
  • 3 cups fresh broccoli florets (1 small head of broccoli)
  • 1 medium red bell pepper, thinly sliced
  • 1 cup Cascadian Farm frozen organic edamame
  • For garnish: Crushed roasted peanuts or cashews, fresh cilantro, hot sauce

Instructions

  1. First cook the quinoa: Add quinoa and water to a small pot and place over high heat. Once water comes to a boil, cover, reduce heat to low and simmer for 15 minutes. After 15 minutes remove from heat, fluff quinoa with a fork and set aside.
  2. While the quinoa is cooking, make the sauce: In a medium bowl, whisk together the powdered peanut butter, almond milk, soy sauce, honey, vinegar and garlic until smooth. Set aside for later.
  3. Season the chicken pieces generously with salt and pepper. Heat 1/2 tablespoon of sesame oil in a large skillet or saucepan over medium high heat. Once oil is hot, add chicken pieces and cook for 4-6 minutes or until no longer pink. Once cooked through, remove chicken and transfer to a bowl.
  4. Add in the other 1/2 tablespoon of sesame oil to the skillet along with broccoli florets, red pepper slices and edamame. Add a little salt and pepper. Stir-fry for 6-7 minutes. 
  5. Next add in peanut sauce and chicken; stirring to coat veggies. Reduce heat to medium low, stir in cooked quinoa until well coated. Garnish with cilantro, crushed peanuts or cashews, and hot sauce, if desired.

Recipe Notes

If you prefer, you can use 1/4 cup of regular peanut butter instead of powdered peanut butter.

Nutrition
Servings: 4 servings
Serving size: 1 serving
Calories: 328kcal
Fat: 7.2g
Saturated fat: 0.5g
Carbohydrates: 23.7g
Fiber: 6.4g
Sugar: 5.8g
Protein: 38.8g

This post is in partnership with Cascadian Farm. All recipes, text and opinions are my own! Thanks for supporting AK and the brands that help make this site possible!

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