Chicken with Peanut Sauce and Quinoa

2

PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Chicken with Peanut Sauce and Quinoa

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
  • 37 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 28 g,
  • Fibre
  • 8 g,
  • Sodium
  • 565 mg.
  • Excellent source of
  • vitamin A
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