Prep
10 minCook
30 minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 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. |
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