Thai Peanut Chicken with Quinoa

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I think the way the chicken was prepared in this recipe took an unnecessarily long time. Maybe it could be cooked separately while the rest of it was cooking - or add it into the big pot at some point. The Quinoa part was very good. 

Ingredients  

  • 1 1/2 cups chicken or vegetable broth
  • 1 cup unsweetened almond, cashew, or coconut milk
  • 1/3 cup natural creamy peanut butter
  • 3 Tbsp. lower-sodium soy sauce or tamari
  • 1 Tbsp. sriracha or chili crunch, plus more for serving
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 lb. boneless, skinless chicken breasts or thighs
  • 1/2 tsp. salt
  • 1/4 tsp. cracked black pepper
  • 1 red bell pepper, thinly sliced
  • 1 cup matchstick carrots
  • 1/2 cup finely chopped scallions (green onion), plus more for garnish
  • 3 garlic cloves, minced
  • 1 Tbsp. minced or grated fresh ginger
  • 1 cup quinoa (dry)
  • 1/3 cup chopped fresh basil leaves or cilantro, plus more for garnish
  • 1 to 2 Tbsp. fresh lime juice

Instructions 

  • In a large bowl, combine broth, milk, peanut butter, soy sauce, and sriracha; whisk to combine. Set aside.
    Cut the chicken into bite-sized cubes and season with salt and pepper.
    Heat 1 Tbsp. oil in a large high-sided skillet with a fitted lid over medium-high. Once hot, add chicken and cook, undisturbed, for 3 minutes.
    Toss and continue cooking until the chicken is golden and cooked through, about 5 more minutes. Transfer to a bowl.
  • Reduce heat to medium, and add remaining 1 Tbsp. olive oil, along with bell pepper, carrots, and scallions; cook until soft, about 5 minutes. Stir in garlic and ginger and cook until aromatic, about 1 more minute.
    Add quinoa and peanut sauce, and bring mixture to a gentle boil. 
    Cover, reduce heat to medium-low, and gently simmer until the quinoa absorbs most of the sauce, about 15 to 20 minutes. Lift the lid to stir a few times throughout to prevent the quinoa from sticking to the bottom of the pan and burning.
  • Remove lid and add chicken back to the pan, along with fresh basil or cilantro; stir to combine. 
    Squeeze fresh lime juice overtop. Garnish with extra fresh herbs and hot sauce (such as sriracha or chili crisp), if desired.

Recipe originally from: https://dishingouthealth.com/thai-peanut-chicken-quinoa/?utm_campaign=feed&utm_medium=referral&utm_source=later-linkinbio

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