Chicken with Peanut Sauce and Quinoa


  • Prep Time10 mins
  • Total Time25 mins
  • Makes4 servings
Chicken with Peanut Sauce and Quinoa

Photo, Erik Putz.

Chatelaine Triple Tested

Tender chicken thighs are cooked in a sweet and spicy peanut sauce in this addictive quinoa bowl.


  • 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


  • 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.