INGREDIENTS
4 cups
low-sodium chicken broth
2 cups
quinoa, rinsed and drained
1 tbsp
coconut oil, divided
1
large boneless, skinless chicken breast, cut into thin strips
3/4 cup
shredded cabbage
1/2 cup
edamame
1/4 cup
diced broccoli stems
2
carrots, cut into matchsticks
2
green onions, chopped
3
eggs
1 tsp
sesame oil
Thai peanut sauce:
1/4 cup
natural peanut butter
1/4 cup
reduced-sodium soy sauce
3 tbsp
rice vinegar
2 tbsp
chili garlic sauce
2 tbsp
chopped fresh ginger
3 cloves
garlic, minced
1 tsp
sesame oil
1/2 cup
salted peanuts, chopped
3 tbsp
chopped fresh cilantro