4 boneless, skinless chicken breasts (cut into bite sized pieces)
2 Tbsp soy sauce
1 Tbsp corn starch
1 Tbsp canola oil
1 red pepper (chopped)
1 broccoli (chopped)
1 bag of coleslaw
1/2 cup quinoa
2 Tsp ginger
2 Cups frozen shelled edamame (thawed)
1/3 cup cilantro (chopped)
1/4 cup peanut butter
3 Tbsp water
3 Tbsp rice vinegar
1 Tbsp soy sauce
1/2 Tsp sesame oil
If you wanted to make this a vegetarian dish you could substitute tofu for chicken and cook it the same way, or simply double up on the edamame. Other vegetables, like mushrooms, cauliflower, or zucchini, could be used in place of the red pepper and broccoli. If you like things spicy, top with a squire of sriracha.
Place chicken pieces in a large ziplock bag and add the 2 tbsp of soy sauce and cornstarch. Shake so all the chicken is evenly coated and place in the fridge to marinade for at least 30 minutes.
Heat a large wok or skillet over medium high heat and add canola oil. Stir fry chicken until browned and cooked through. Remove and set aside.
Add red pepper and broccoli and stir fry for about 5 minutes, until vegetables begin to soften. Add coleslaw mixture and continue to cook for another couple minutes. Add ginger, quinoa, and 1 1/2 cups of water and mix to combine. Bring mixture to a boil, cover, and reduce heat to a simmer and cook for about 20 minutes, or until all the liquid is absorbed and the quinoa is fully cooked.
Fluff with a fork and add edamame and chicken and mix to heat through. Add peanut sauce and cilantro and mix to evenly distribute sauce.