Thai Peanut Chicken & Edamame Stir-Fry

Thai Peanut Chicken & Edamame Stir-Fry - CrossFit Fringe

Is there any staple more staple than a stir fry?

The answer is no.

The best thing about stir fry is as long as you have a good sauce for flavoring, you can basically throw any protein, grain, and vegetables you want into the dish.

Today, I am sharing a recipe I found when I basically wanted the plate method in a wok. This stir fry packs about 40g of protein per serving when you add the quinoa to it. What is a better all-in-one dish than that!

If you like this, definitely try our Harvest Chicken and Vegetable recipe! Be sure to watch our Recipe Index and Facebook page for more recipes!

Thai Peanut Chicken & Edamame Stir-Fry

This protein-packed Thai Peanut Chicken & Edamame Stir-Fry is the staple of all staples. It’s perfect for a fast and easy dinner or weekly meal prep, and you’ll bookmark this sauce to use over and over again because it’s just like take-out!


For the quinoa (optional):

1/3 cup uncooked quinoa
2/3 cup water

For the sauce:

1/3 cup powdered peanut butter
1/4 cup unsweetened almond milk
2 tablespoons gluten-free soy sauce or liquid aminos
1/2 tablespoons honey
3 cloves garlic (minced)

For the stir fry:

1 tablespoon sesame oil (divided) 
1 pound boneless skinless chicken breast (cut into 1-inch cubes)
Freshly ground salt and pepper
3 cups fresh broccoli florets (You can use frozen broccoli for simplicity) 
1 medium red bell pepper (thinly sliced) 
1 cup frozen organic edamame
For garnish: Crushed roasted peanuts or cashews, fresh cilantro, hot sauce


  1. If you use quinoa (optional), add quinoa and water to a small pot and place over high heat. Once the water comes to a boil, cover, reduce heat to low, and simmer for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork, and set aside.
  2. Mix everything for the sauce together in a bowl and set aside for later.
  3. Season chicken with salt and pepper generously then saute with ½ tablespoon sesame oil in a wok until no longer pink, about 6 minutes. 
  4. Remove chicken from wok and put aside until later
  5. Heat the other ½ tablespoon sesame oil in the wok and add all the vegetables. Stir fry for 6-7 minutes.
  6. Add in peanut sauce and chicken, stirring to coat the veggies and chicken.
  7. Garnish with cashews or peanuts if desired.

*You can also add quinoa to the dish. To do so, cook ⅓ cup quinoa in ⅔ cup water. Boil, then cover and lower heat to simmer for about 15 minutes, or until water is absorbed. Then add the quinoa to the dish when you add peanut sauce and chicken.

Prep: 10 minutes | Cook Time: 30 minutes | Total: 40 minutes

Yield: Makes 4 servings

Nutrition Information: Calories 330; Total Fat: 7g; Carbohydrates: 23g; Protein: 39g