Description
A vibrant and filling bowl featuring chicken, quinoa, and a creamy peanut sauce, packed with colorful vegetables.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1 cup quinoa, rinsed
- 1 cup shelled edamame, cooked
- 1 large carrot, peeled and shaved into ribbons
- 1 small cucumber, thinly sliced
- 2 cups shredded red cabbage
- 1/4 cup roasted peanuts, roughly chopped
- 1/4 cup fresh cilantro leaves
- 2 tablespoons sesame seeds
- 1 tablespoon neutral oil for cooking
- to taste Salt and black pepper
Peanut Sauce Ingredients
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 small clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 to 1/3 cup warm water, to thin
- 1 teaspoon chili sauce or sriracha (optional, for heat)
Instructions
Cook the Quinoa
- Put quinoa and 2 cups water in a pot. Bring to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
Make the Peanut Sauce
- Whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, and chili sauce. Add warm water a little at a time until the sauce is smooth and pourable. Taste and adjust seasoning as needed.
Season the Chicken
- Toss sliced chicken with a pinch of salt and a quick drizzle of oil.
Cook the Chicken
- Heat a skillet over medium-high heat and add the chicken in a single layer. Let it brown for 3 to 4 minutes on one side before stirring. Cook until no longer pink and edges are caramelized, about 6 to 8 minutes total. Remove from the pan and let rest for a few minutes.
Prep the Vegetables
- While chicken cooks, shave the carrot, slice the cucumber and pepper, and shred the cabbage. Toss the edamame in a small bowl and set aside.
Assemble the Bowls
- Start with a base of quinoa. Arrange chicken, edamame, cabbage, carrot ribbons, cucumber, and red pepper in sections to showcase the colors. Spoon peanut sauce over the chicken and a little on the quinoa. Sprinkle with chopped peanuts, green onions, cilantro, and sesame seeds.
Final Lift
- Serve with lime wedges. A quick squeeze of lime enhances all flavors.
Notes
You can marinate the chicken for 20 minutes first for deeper flavor, but it’s not necessary. Use fresh herbs and toppings for best results. The sauce can be adjusted to your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Cuisine: Thai