Thai Peanut Chicken with Quinoa

Easy Thai Peanut Chicken Quinoa - this gluten free, protein-packed meal is easy to make and incredibly delicious! Perfect for weekday lunches or dinners | dishingouthealth.comOccasionally I make a meal that I can’t stop thinking about – a meal that I want to eat for breakfast, lunch and dinner. A meal that I will stand at the fridge and dig my spoon into at 5AM before hitting the gym. A habit I really need to kick..

Easy Thai Peanut Chicken Quinoa - this gluten free, protein-packed meal is easy to make and incredibly delicious! Perfect for weekday lunches or dinners | dishingouthealth.comIt is just THAT delicious. It tasted great cold, reheated and every which way around. It kind of reminded me of a lightened-up Pad Thai – my all time favorite Thai dish.

This dish features a flavor-packed cast, including aromatic ginger, garlic, spicy Sriracha, savory sesame and creamy peanut butter. This dish really proved my theory to be true that everything tastes better with peanut butter. Everything.

Easy Thai Peanut Chicken Quinoa - this gluten free, protein-packed meal is easy to make and incredibly delicious! Perfect for weekday lunches or dinners | dishingouthealth.comThis is definitely the type of dish that gets better and better as it sits. The ease and simplicity of making it is also extra enticing. It’s also the perfect all-in-one meal you can prepare at the start of the week and pack up for weekday lunches. Your coworkers may just start drooling over the smell and assume you brought in Thai takeout from the night before 😉

Easy Thai Peanut Chicken Quinoa - this gluten free, protein-packed meal is easy to make and incredibly delicious! Perfect for weekday lunches or dinners | dishingouthealth.comThis dish can easily be made meatless by subbing the chicken for 2 scrambled eggs or tofu. I equally adore both ways. If you’re not into quinoa, brown rice or rice noodles would be an excellent swap. This recipe really allows you to get creative. Add in any veggies you like – bean sprouts, cabbage, corn, broccoli, turnips, etc.

Whichever spin you decide to take, you have to try this recipe. It jumped up to the top of my all-time favorite list with just one bite. Doooooo it! 😉

Thai Peanut Chicken Quinoa

Makes 5 1/2 cups; Serving size: 1 cup

Ingredients

  • 1 lb boneless skinless chicken breasts or cutlets, sliced into bite-sized pieces
  • 1 cup quinoa, rinsed
  • 2 tbsp sesame oil for cooking
  • 1 + 3/4 cup low sodium chicken broth
  • 1 cup water
  • 2 cups matchstick carrots
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup sliced green onion
  • 1 tbsp Sriracha
  • 1 tbsp low sodium soy sauce (swap for Bragg’s Liquid Aminos for gluten-free)
  • 1/4 cup all natural creamy peanut butter
  • 1 tsp ground ginger
  • 1 tbsp fresh basil, finely chopped

Directions

  1. Combine quinoa, 1 cup of low sodium broth and 1 cup of water in a medium pot and bring to a boil.
  2. When the water reaches a boil, cover the pot, reduce heat to medium/low, and simmer until all of the liquid is absorbed. This will take 12-15 minutes. You will notice that the quinoa becomes sort of translucent and you can “fluff” it with a fork.
  3. In the meantime, heat sesame oil in a large non-stick skillet over medium heat.
  4. Add carrots and onion and saute for ~5 minutes, until softened.
  5. Add chicken, green onion and garlic and cook for an additional 5 minutes, stirring often.
  6. Add 3/4 cup chicken broth, ground ginger, Sriracha, soy sauce and peanut butter. Simmer over medium heat for ~5-7 minutes, until chicken is cooked through. Add chopped basil and quinoa. Stir to combine. Serve immediately. Enjoy!

Easy Thai Peanut Chicken Quinoa - this gluten free, protein-packed meal is easy to make and incredibly delicious! Perfect for weekday lunches or dinners | dishingouthealth.com

 Nutrition facts per serving (1 cup prepared)

Calories: 380; Total Fat: 14.5 gm; Saturated Fat: 2.3 gm; Cholesterol: 51 mg; Sodium: 510 mg; Carbohydrates: 33 gm; Fiber: 5 gm; Sugar: 5 gm; Protein: 30 gm

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Comments

    • dishingouthealth says

      Hi Brandy!
      I haven’t tried it in the crockpot, but honestly I don’t see why not! I would start by cooking it on low for 6 hours and go from there. If you do try it, i’d love to hear how it turned out!

  1. Kristen says

    Jamie- JUST made this with PB… only no chicken and vegetable broth. YUM! LOVED IT! Thanks for another great recipe!!

    • dishingouthealth says

      More than acceptable at 8am. 5am, however, may have been a stretch. Speaking of faceplant-worthy food, I NEED to make your carrot cake cupcakes this weekend!

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