Pad Thai Quinoa Bowl - cooking recipe

Ingredients
    4 cups low-sodium chicken broth
    2 cups quinoa, rinsed and drained
    1 tablespoon 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 teaspoon sesame oil
    Thai peanut sauce:
    1/4 cup natural peanut butter
    1/4 cup reduced-sodium soy sauce
    3 tablespoons rice vinegar
    2 tablespoons chili garlic sauce
    2 tablespoons chopped fresh ginger
    3 cloves garlic, minced
    1 teaspoon sesame oil
    1/2 cup salted peanuts, chopped
    3 tablespoons chopped fresh cilantro
Preparation
    Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
    Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
    Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
    Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
    Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

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