For the Spicy Thai Sauce:
½ cup Thai style chili sauce (see notes)
½ cup water or chicken broth
¼ cup Wholesome Organic Blue Agave
¼ cup soy sauce
2 tbsp rice vinegar
2 tbsp lime juice
2 tbsp Wholesome Organic 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
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.
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.
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.
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.
Recipe Source: Lindsay Ostrom of Pinch of Yum
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