If you are a fan of any type of stir fry dish, I highly recommend investing in a Wok. Seriously, it is a game changer. Not to mention it makes clean up a hell of a lot easier. Unsure how to use your wok? Do not fear! I will detail it out for you.

With Cameron and my new 12-14 hour days, I rely on my Sunday nights to make a big ol batch of something so that when I come home, we already have dinner practically ready! At least for the first few days of the week. I usually repeat this on Wednesday with another dish. Don’t get me wrong, I enjoy my time in the kitchen. But having a few meals ready to go is super helpful if I get home absolutely wiped from my day.

On the contrary, I could have made this dish on a weeknight seeing as it came together in about 30 minutes.

This meal is the perfect combo of healthy whole grains, vegetables, protein, and healthy fats. I had every intention of using brown rice for this recipe but as I went to prep dinner, I realized I was out of rice. Not to toot my own horn for poor planning, but I am actually so glad I did! The quinoa absorbs the peanut sauce perfectly, not taking away any of the flavor at all. Thank goodness I always have quinoa stocked!

Ingredients:

1 cup quinoa, uncooked

2-3 large chicken breasts, thinly sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1/2 red onion, sliced

1 head broccoli, cut

1 medium carrot, sliced

1 T coconut oil

2 tsp rice vinegar

1 tsp soy sauce

2 cloves garlic, minced

Sauce:

1/4 cup all natural creamy peanut butter

3 T soy sauce

1 T lime juice

1 tsp rice vinegar

1 tsp ginger, minced

1 clove garlic, minced

Crushed red pepper flakes to taste

1. In a medium saucepan, cook quinoa according to package instructions.
2. While quinoa is cooking, heat your wok over medium high heat. Add 1 T coconut oil. After about a minute, add a pinch of red pepper flakes, 2 tsp rice vinegar and 1 tsp soy sauce, and 2 minced garlic cloves.
3. Add chicken. Once it is seared on either side, you will want to stir frequently until it is JUST cooked. (~5 minutes)
4. Add in vegetables and 1 tsp minced ginger. Stir occasionally. It should take several minutes for these vegetables to soften up.
5. As the vegetables are cooking, prepare your sauce by adding all ingredients in a separate bowl and mixing until combined.
6. Add sauce to pan. **Add just a little bit at a time to avoid lowering the temperature of the wok**. Cook ~3-4 minutes, allowing the sauce to reduce just a little.
7. Turn heat off and immediately add quinoa and stir until combined. Serve warm!