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thai peanut chicken stir fry in a pan

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!
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
Servings 4 servings
Calories 328 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  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 Facts
Thai Peanut Chicken, Edamame & Quinoa Stir Fry
Amount Per Serving (1 serving)
Calories 328 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 0.5g3%
Carbohydrates 23.7g8%
Fiber 6.4g27%
Sugar 5.8g6%
Protein 38.8g78%
* Percent Daily Values are based on a 2000 calorie diet.