Tuesday, March 12, 2013

Thai Peanut Chicken Quinoa

You really should have seen Adam's face when he pulled a box of quinoa out of the grocery haul; it was priceless. Clearly, I'm not generally a subscriber to healthy foods, but I figured I'd at least try out this trendy ingredient by drenching it in Thai peanut sauce and Sriracha. I love anything with peanut sauce, so it seemed natural to try swapping some grain for my usual noodles, and the result impressed even my skeptical fiance. This dish was actually equally delicious as a hot entree and a cold salad for lunch the next day. I would highly recommend making a large batch, as I did, for lunches throughout the week.

Thai Peanut Chicken Quinoa

1.5 cups quinoa
3 cups low sodium chicken broth
3 chicken breasts
2 T. soy sauce
2 medium carrots, grated
2/3 cup shelled edamame
1/3 cup fresh cilantro, chopped
1/3 cup scallions, chopped
1/3 cup chopped peanuts


4 T. peanut butter, melted slightly
4 T. light coconut milk
3 T. sweet chili sauce
1 T. Sriracha (plus extra for drizzling)
1 T. rice vinegar
1 T. brown sugar
1 T. lime juice
1/8 t. ground ginger
3 cloves garlic, minced


1. Combine all sauce ingredients in a large serving bowl.

2. Lightly toast quinoa in a saucepan on medium heat. Add chicken broth, cover, and cook according to quinoa package directions (usually 15-20 minutes). 

3. While quinoa cooks, saute chicken breasts over medium heat until almost cooked throughout. Add soy sauce to pan and finish cooking chicken, coating with soy sauce.

3. Add cooked quinoa to serving bowl and toss with sauce. Add grated carrots, edamame, cilantro, scallions and peanuts. Reserve some of the cilantro, scallions, and peanuts to sprinkle on top for serving, if desired.

4. Slice chicken into thin slices or bite sized pieces and add to quinoa mixture. Drizzle with Sriracha to taste, and garnish with reserved ingredients from previous step. 


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