Thia Peanut Chicken Quinoa Bowls

I found this recipe at the website Iowagirleats.com. Just a reminder ...you need to really rinse your quinoa before using it. Do I really need to rinse it? Yes you do!  It has a natural bitter coating on it  (called saponins) ...nature put it there to keep the birds from eating it all...(don't quote me on THAT part!) ..that could be why some people say they don't like quinoa - they probably didn't rinse it! I even rinse the quinoa that states it's already been rinsed. I still see some powder coming off of it when I do!. (use a very fine strainer with a paper towel in it, so you don't lose any of the quinoa seeds.) I cut up the chicken, and the green onions, and cooked the quinoa the night before - that way it was easy peasy for me to whip this up after work tonight

Serves 4

1 cup quinoa, rinsed ( you heard me!)
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided ( I used olive oil)
1 large chicken breast (6oz), thinly sliced
salt and pepper
1 cup coleslaw mix ( I used 2 cups)
1/2 cup frozen shelled edamame ( I used fresh and added them at the end)
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

Thia Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce

Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)

Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. 

Whisk together egg and sesame oil in a small bowl then set aside.Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.

Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.

Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.