SPICY THAI CHICKEN AND QUINOA

SPICY THAI CHICKEN AND QUINOA

BY Lindsay Ostrom of Pinch of Yum

INGREDIENTS:

FOR THE SPICY THAI SAUCE:

½ cup Thai style chili sauce (see notes)
½ cup water or chicken broth
¼ cup Wholesome Organic Fair Trade Blue Agave Nectar
¼ cup soy sauce
2 tbsp rice vinegar
2 tbsp lime juice
2 tbsp Wholesome Organic Fair Trade Light Brown Sugar
1 clove garlic, minced

FOR THE CHICKEN:

2 lbs. boneless skinless chicken thighs
2 cups uncooked quinoa
Chopped peanuts, cilantro, and chili flakes for topping

DIRECTIONS:

Step 1

Whisk all the sauce ingredients together. Set aside about ½ cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.
In a separate pot, cook the quinoa according to package directions.

Step 2

Place the chicken in a bag or bowl with the reserved ½ cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.

Step 3

Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.

Notes:

For the chili sauce, use “Thai Style Chili Sauce.’ Leftover sauce can be frozen and used for this recipe again. Nutrition is for 6 servings using half of the total sauce amount since you will probably have extra sauce.