Zesty Peanut Chicken & Quinoa Bowls
26
- Prep Time10 min
- Total Time25 min
- Makes4 servings
Photo, Erik Putz.
Tender chicken thighs are cooked in a sweet and spicy peanut sauce in this addictive quinoa bowl.
Ingredients
1 cup water
1/2 cup smooth natural peanut butter
1 tbsp rice vinegar
3 tbsp hoisin sauce
1 tbsp packed brown sugar
1 tbsp chili-garlic sauce
Chicken and Quinoa
1 cup dry multicoloured quinoa
1 142-g pkg julienned carrots
1/4 cup rice vinegar
1/4 cup water
1 tsp packed brown sugar
1/2 tsp salt, divided
2 tsp canola oil
450 g skinless, boneless chicken thighs, cut into 1-in. cubes
1/2 cup chopped cilantro
Instructions
Peanut Sauce: Whisk water with peanut butter, 1 tbsp rice vinegar, hoisin sauce, 1 tbsp brown sugar and chili-garlic sauce in a medium bowl until smooth. Set aside.
Cook quinoa following package directions, about 12 min. Meanwhile, heat a large non-stick frying pan over medium-high. Add carrots, 1/4 cup rice vinegar, 1/4 cup water, 1 tsp brown sugar and 1/4 tsp salt. Bring to a boil, then transfer to a medium bowl. Wipe pan clean.
Heat same pan over medium-high. Add oil, then chicken and remaining 1/4 tsp salt. Cook, stirring often, until chicken is golden brown and cooked through, 5 to 6 min. Pour in peanut mixture. Stir until slightly thickened but still runny, 1 to 2 min.
Stir cilantro into pickled carrots. Divide quinoa among 4 bowls, then top with chicken and pickled carrots.
Nutrition (per serving)
Calories 588, Protein 37g, Carbohydrates 50g, Fat 28g, Fibre 8g, Sodium 565mg.
Excellent source of vitamin A.
Get more of our best chicken thigh recipes.
Get more of our best grain bowl recipes.
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