Spicy Thai Chicken and Quinoa

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:

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.

2Cook 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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