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
Scale
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
