Spicy Thai Chicken and Quinoa Recipe
Spicy Thai Chicken and Quinoa is an absolute flavor adventure, packed with tender chicken, fresh veggies, and a zippy, homemade Thai-style sauce that brings just the right level of heat. The fluffy quinoa soaks up every drop, making every bite extra satisfying. This recipe has quickly become a weeknight staple in my kitchen, and I can’t wait to share its magic with you—whether you’re after a healthy meal prep option or a dish that dazzles guests, this vibrant bowl has it all!
Ingredients You’ll Need
The magic of Spicy Thai Chicken and Quinoa lies in its beautifully balanced lineup of ingredients. Each element brings something special—think pops of color from the veggies, protein-packed chicken, and layers of deep, crave-worthy flavor from the simple homemade sauce.
- Uncooked quinoa (1 cup): The base of our dish, this supergrain cooks up fluffy and light, perfect for soaking up every bit of flavor.
- Chicken broth or water (2 cups): Using broth instead of water gives your quinoa an extra savory boost from the start.
- Vegetable oil (1 tablespoon): This keeps things from sticking and helps achieve that perfect golden color on the chicken.
- Boneless skinless chicken breasts (1 pound, cut into pieces): Perfectly tender, protein-rich bites ready to take on bold Thai flavors.
- Red bell pepper (1, sliced): Adds juicy sweetness and vibrant color to every forkful.
- Shredded carrots (1 cup): Brings a hint of natural sweetness and satisfying crunch.
- Snap peas (1 cup, trimmed): Snappy, bright, and delicious—they stay just crisp enough after a quick sauté.
- Green onions (3, sliced): These add a fresh, gentle onion flavor and a pop of green.
- Garlic (3 cloves, minced): For that unmistakable savory punch we all crave in Thai-inspired cooking.
- Fresh ginger (1 tablespoon, grated): Delivers warm, zesty brightness that wakes up the whole dish.
- Soy sauce or tamari (1/4 cup): The backbone of that savory, salty Thai sauce—tamari for the gluten-free folks!
- Fish sauce (2 tablespoons): Brings beautiful umami complexity (don’t skip it; it’s magic!).
- Lime juice (2 tablespoons): A quick squeeze adds tang, sharpening all the lively flavors.
- Honey or maple syrup (2 tablespoons): Balances out the spicy and salty notes for sauce perfection.
- Sriracha (1-2 tablespoons, to taste): The heart of the heat—add more or less depending on your fire preference.
- Chopped fresh cilantro (1/4 cup): Scatters a final fresh, herby lift over each serving.
- Chopped roasted peanuts (1/4 cup): Crunchy, nutty, and so classic—these take the toppings to the next level.
- Lime wedges (for serving): A fresh squeeze over the top brightens and balances every bite.
How to Make Spicy Thai Chicken and Quinoa
Step 1: Cook the Quinoa
Start by rinsing your quinoa under cold water—this quick step prevents any bitterness and ensures a perfectly fluffy finish. Combine rinsed quinoa and chicken broth (or water) in a medium saucepan. Bring to a lively boil, then reduce the heat to a gentle simmer and cover. Let it bubble away for about 15 minutes, until all the liquid is absorbed and the quinoa is tender. Remove from the heat, fluff it up with a fork, and set aside while you get the rest of this Spicy Thai Chicken and Quinoa feast going.
Step 2: Sauté the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add those bite-sized chicken pieces—spread them out in a single layer for the best browning. Sauté for 5-6 minutes, stirring occasionally, until cooked through and golden on the edges. Once the chicken is perfectly tender, transfer it to a plate and keep nearby.
Step 3: Stir-Fry the Veggies
In the same pan (no need for extra dishes!), toss in the sliced red bell pepper, shredded carrots, and snap peas. Stir-fry for 3-4 minutes until they’re just crisp-tender and vibrant. Add the green onions, minced garlic, and grated ginger, and let them sizzle for another minute until fragrant and totally irresistible.
Step 4: Create the Signature Thai Sauce
While the veggies cook, whisk together the soy sauce (or tamari), fish sauce, lime juice, honey (or maple syrup), and sriracha in a small bowl. This blend is what turns the chicken and quinoa into a Spicy Thai Chicken and Quinoa masterpiece—savory, spicy, tangy, and just a little bit sweet!
Step 5: Bring It All Together
Return the cooked chicken to the skillet with the stir-fried vegetables. Pour the sauce over everything and stir to coat each piece with flavor. Let it all cook together for another 2-3 minutes to heat through, allowing the sauce to infuse the chicken and veggies until glossy and aromatic.
Step 6: Serve and Garnish
Spoon the saucy chicken and vegetable mixture over beds of warm, fluffy quinoa. Top generously with fresh cilantro and chopped roasted peanuts for color and crunch. Don’t forget a few wedges of lime on the side for squeezing over the top just before eating—every element makes Spicy Thai Chicken and Quinoa sing!
How to Serve Spicy Thai Chicken and Quinoa
Garnishes
A handful of vibrant garnishes can make your Spicy Thai Chicken and Quinoa look just as dazzling as it tastes. Chopped fresh cilantro and roasted peanuts add a crisp, flavorful finish, while a squeeze of fresh lime brightens each bite. Feel free to toss on extra sliced green onions or even a sprinkle of toasted sesame seeds for some extra flair.
Side Dishes
This bowl is hearty on its own, but pairing it with a simple Thai cucumber salad or some steamed edamame makes it even more satisfying. A bowl of miso soup or a plate of crunchy Thai spring rolls would also complement the spicy, tangy flavors beautifully. For a lighter touch, a green salad with a zesty vinaigrette is always a hit.
Creative Ways to Present
You can make a gorgeous grain bowl bar with this recipe—lay out all the components and let everyone build their own Spicy Thai Chicken and Quinoa masterpiece! It also looks fantastic served family-style on a big platter with all the garnishes on the side. For meal prep, pack into colorful containers with the toppings separate to keep everything fresh and crisp.
Make Ahead and Storage
Storing Leftovers
Leftover Spicy Thai Chicken and Quinoa stays delicious for up to four days when stored in an airtight container in the fridge. Keep any garnishes separate until you’re ready to serve so everything stays bright and crunchy. It’s a perfect grab-and-go lunch or quick dinner!
Freezing
You can absolutely freeze this dish! Allow it to cool completely, then portion it into freezer-safe containers (minus fresh garnishes like cilantro and peanuts). It keeps well in the freezer for up to two months. Just thaw overnight in the fridge before reheating for a Thai-inspired meal anytime.
Reheating
To reheat Spicy Thai Chicken and Quinoa, pop it in the microwave in short bursts, stirring occasionally to ensure even heating. Or gently warm it on the stovetop with a splash of water or chicken broth to refresh the sauce. Add your cilantro, peanuts, and a squeeze of lime after heating to keep those toppings crisp and fresh.
FAQs
Can I make Spicy Thai Chicken and Quinoa vegetarian?
Absolutely! Simply swap the chicken for firm tofu or tempeh, and use veggie broth instead of chicken broth. You’ll still get all the bold, classic flavors in every bite.
How spicy is this dish?
Spicy Thai Chicken and Quinoa is as spicy as you want it to be! Use 1 tablespoon of sriracha for gentle heat, or 2 (or more) for a bigger kick. You’re always in control of the spice level.
Is quinoa really necessary, or can I use rice?
Quinoa brings a wonderful, slightly nutty texture and is loaded with protein, making the dish more filling and nutritious. That said, if rice is what you have on hand, it will work in a pinch—just expect a different but equally comforting experience.
What else can I add to this recipe?
Feel free to toss in extra veggies like baby corn, broccoli, or mushrooms for added variety. You can also swirl in a little toasted sesame oil at the end for an extra flavor dimension.
How do I keep the chicken extra juicy?
The secret is not to overcrowd the pan and to avoid overcooking the chicken pieces. Searing them quickly on medium-high heat gives them a golden exterior and keeps the centers moist and tender every time.
Final Thoughts
If you’re craving something vibrant, nourishing, and bold, you can’t go wrong with Spicy Thai Chicken and Quinoa. It’s the kind of recipe that will surprise you with how easy it is and delight you with every spicy, saucy, crunchy bite. Give it a try, and it just might become your newest weeknight obsession!
Print
Spicy Thai Chicken and Quinoa Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spicy Thai Chicken and Quinoa recipe is a flavorful and nutritious dish that combines tender chicken and crunchy vegetables with fragrant quinoa, all tossed in a delicious Thai-inspired sauce.
Ingredients
Quinoa:
- 1 cup uncooked quinoa
- 2 cups chicken broth or water
Chicken Stir-Fry:
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 1 cup snap peas, trimmed
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce and Garnish:
- 1/4 cup soy sauce or tamari
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons honey or maple syrup
- 1–2 tablespoons sriracha (to taste)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- Lime wedges for serving
Instructions
- Rinse the quinoa: Under cold water. Cook quinoa with chicken broth until tender.
- Cook the chicken: Brown chicken in a skillet, then set aside.
- Prepare the veggies: Stir-fry bell pepper, carrots, and snap peas. Add green onions, garlic, and ginger.
- Combine: Return chicken to skillet. Mix soy sauce, fish sauce, lime juice, honey, and sriracha. Pour over chicken and veggies.
- Serve: Over cooked quinoa. Garnish with cilantro, peanuts, and lime wedges.
Notes
- Adjust sriracha to taste.
- Enhance with toasted sesame oil before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
