Thai Peanut Chicken and Quinoa

4.83 from 28 votes

Thai Peanut Chicken with Quinoa and Basil is a one-pan meal perfect for busy weeknights. Featuring sautéed chicken and colorful veggies in a rich peanut sauce with lots of fresh herbs.

Prep Time10

Cook Time30

Total Time40

Course: Main Entree

Cuisine: Thai

Diet: Gluten Free

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large skillet with fitted lid

Ingredients

1 1/2 cups lower-sodium chicken or vegetable broth
1 cup unsweetened coconut milk (sub almond or cashew milk)
1/3 cup natural creamy peanut butter
3 Tbsp. lower-sodium soy sauce or tamari
1 Tbsp. sriracha or chili crunch, plus more for serving
2 Tbsp. extra-virgin olive oil, divided
1 lb. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
3/4 tsp. kosher salt
1 red bell pepper, thinly sliced
1 cup matchstick carrots
1/2 cup finely chopped scallions (green onion), plus more for garnish
3 garlic cloves, minced
1 Tbsp. minced or grated fresh ginger
1 cup quinoa (dry)
1/3 cup chopped fresh basil leaves, plus more for garnish
1 to 2 Tbsp. fresh lime juice

Instructions

In a large bowl, combine broth, milk, peanut butter, soy sauce, and sriracha; whisk to combine. Set aside.
Heat 1 Tbsp. oil in a large sauté pan with a fitted lid over medium-high. Add chicken and season evenly with kosher salt. Cook, undisturbed, for 3 minutes.
Toss and continue cooking until the chicken is golden and cooked through, about 3 to 5 more minutes. Transfer to a bowl.
Reduce heat to medium, and add remaining 1 Tbsp. olive oil, along with bell pepper, carrots, and scallions; cook until soft, about 5 minutes. Stir in garlic and ginger and cook until aromatic, about 1 more minute.
Add quinoa and peanut sauce, and bring mixture to a rapid simmer.
Cover, reduce heat to medium-low, and gently simmer until the quinoa absorbs most of the sauce, about 15 to 20 minutes. Lift the lid to stir occasionally to prevent the quinoa from sticking to the bottom of the pan.
Remove lid and add chicken back to the pan, along with fresh basil and lime juice; stir to combine.
Garnish with extra fresh herbs and hot sauce (such as sriracha or chili crisp), if desired.

Notes

To Store: Leftovers will keep for up to 3 days in the refrigerator.
Reheat: Reheat in a medium skillet over medium heat, adding a splash of broth or water to help rehydrate the grains.
- Alternatively, you can nook individual portions in the microwave.
Freeze: Place leftovers in a freezer-safe storage bag or Tupperware container for up and freeze up to 3 months. Let thaw in the fridge overnight before reheating.

Nutrition