Spicy Thai Chicken and Quinoa is the perfect and wholesome meal to relish on a day off. This dish will have you hooked with its flavour-loaded, saucy, sticky exterior and light-your-face-on-fire spice levels from the very first bite. Read below quick and easy steps to make this delight.
For the Spicy Thai Sauce:
· ½ cup Thai style chili sauce
· ½ cup water or chicken broth
· ¼ cup Wholesome!® Organic Blue Agave
· ¼ cup soy sauce
· 2 tbsp rice vinegar
· 2 tblsp lime juice
· 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
1. To prepare the sauce, whisk all the sauce ingredients together. Marinate the chicken with about ½ cup sauce. Bring the remaining sauce to a boil over medium heat. Simmer for 30 minutes while it reduces and thickens.
2. Cook the quinoa according to package instructions.
3. In a bowl, marinate the chicken with ½ cup sauce. Refrigerate the marinate 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. Cook the chicken for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
4. Plate the quinoa on a large platter and top with the chicken. Brush the extra sauce on the chicken pieces. Sprinkle with cilantro, peanuts, and chili flakes and serve.
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