Chicken with Peanut Sauce and Quinoa
24
- 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.
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