Toothsome quinoa, fresh coleslaw mix and tender chicken are stir fried in a spicy Thai inspired sauce in this Thai Peanut Salad. With your skillet at the ready you can prepare this gluten and dairy free lunch in no time.
4
Servings
14
Ingredients
1
Comments
Ingredients
- ¼ cups Soy Sauce, Gluten Free
- ¼ cups Rice Vinegar
- 2 tablespoons Water
- 1 tablespoon Honey
- 1 tablespoon Peanut Butter, Natural
- 2 teaspoons Cayenne Pepper Sauce
- 2 cups rinse, drain, and cook Quinoa, Red
- 1 ½ cups cook and shred Chicken, Boneless Breasts
- 2 teaspoons Coconut Oil
- 1 ½ cups Coleslaw (Shredded Cabbage)
- ½ cups Peas, Frozen
- ¼ cups slice Green Onion (Scallion)
- ½ teaspoons Sesame Oil
- ½ cups chop Peanuts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a microwave safe bowl, combine soy sauce, rice vinegar, water, honey, peanut butter and hot chili sauce, whisking until combined.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a microwave safe bowl, combine soy sauce, rice vinegar, water, honey, peanut butter and hot chili sauce, whisking until combined.
- Microwave for 30 seconds, whisking to ensure all ingredients are combined.
- In a large skillet over medium heat, melt coconut oil.
- Add the coleslaw mix, peas, and green onions to the skillet and stir fry.
- Add sesame oil, chicken, quinoa and the half the sauce to the skillet and cook until warmed through.
- Add remaining sauce and peanuts, stirring until combined.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 423
- Total Fat
- 17g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 62mg
- Sodium
- 1162mg
- Total Carbohydrates
- 38g
- Fiber
- 6g
- Sugar
- 14g
- Protein
- 31g
- WW Freestyle
- 10
1 Comment
Join the discussionI love this.. Yummy