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.
Chicken and Quinoa
1 142-g pkg
, cut into 1-in. cubes
- 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)
- 37 g,
- 50 g,
- 28 g,
- 8 g,
- 565 mg.
- Excellent source of
- vitamin A