Prepare your taste buds for a voyage to the vibrant streets of Thailand with this delightful Thai Quinoa & Chicken recipe. Bursting with an array of aromatic spices, wholesome ingredients, and colorful veggies, this dish promises to transport you to the heart of Southeast Asia with every savory bite. It’s a culinary adventure that marries the exotic flavors of Thai cuisine with the nourishing goodness of protein-packed chicken and nutrient-rich quinoa. Get ready to savor a symphony of tastes and textures that will leave you craving more!
Recipe
Serves 4
12 fl oz. chicken broth
8 fl oz. almond milk
3 oz. almond butter
3 tbsp. coconut aminos
1 tbsp. sriracha sauce
1 lb. boneless, skinless chicken breasts
½ tsp. salt
¼ tsp. black pepper
2 tbsp. olive oil, divided
1 red bell pepper, sliced
2 carrots, sliced
4 green onions, sliced, divided for garnish
3 garlic cloves, minced
1 tbsp. ginger, minced
6 oz. dry quinoa
0.3 oz. chopped fresh basil or cilantro
2 tbsp. fresh lime juice
How to Prepare
To make the sauce, place the chicken broth, almond milk, almond butter, coconut aminos and sriracha sauce in a small bowl, whisk to combine and set aside.
Cut the chicken into cubes and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 minutes. Move the chicken around the skillet, cooking on all sides until golden and cooked through, a further 5 minutes.
Transfer the chicken to a bowl and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the bell pepper, carrots and green onions and cook for 5 minutes until soft. Stir in the garlic and ginger and cook for a further minute.
Add the quinoa and sauce to the skillet and bring to a gentle simmer.
Now cover the skillet, reduce the heat to medium-low, and simmer gently until the quinoa absorbs most of the sauce, roughly 15-20 minutes. Stir the mixture a few times during that time to stop it sticking.
Now add the chicken back into the skillet, along with the fresh basil (or cilantro) and stir to combine.
Divide the chicken equally between 4 bowls, squeeze over some fresh lime juice. If desired, garnish with extra herbs and hot sauce.
