Say hello to your stereotypical trying-to-be-healthy Monday recipe.

Thai Chicken Quinoa Bowl I howsweeteats.com

Like the many Mondays that have come before, I attempt to lure you in with the promise of half-assed vegetables and a balanced meal. Only to finish you off with a bowl full of butter and a glass of tequila on Friday.

Thai Chicken Quinoa Bowl I howsweeteats.com

I guess it doesn’t have to be Monday… but it is. And the truth is that even though I like quinoa, one of my main goals in life is seeing how many unhealthy things that I love can be stuffed inside the same bowl so I can dub the entire thing health food. Bacon grease, cheese and brown butter breadcrumbs? Instantly because healthy with the added quarter cup of quinoa. Yessss.

I love how that works.

Thai Chicken Quinoa Bowl I howsweeteats.com

And I want to tell you that this is another one of my cop-out Thai recipes because it sort of is, but I just love that sauce soooooo much. It first appeared on my thai chicken wings and then later on this thai crunch chicken salad, and it’s not a stretch to say I whip it up nearly once a week just to see what else I can thai-afy. Thai nachos? Check. Thai burgers? Check. Thai noodles? Check. Thai sauce on a spoon? Check.

Don’t worry. Thai cookies are not next. You may have thought otherwise with how much I talk about this. I know. I’ll just shut up.

Thai Chicken Quinoa Bowl I howsweeteats.com

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Thai Chicken Quinoa Bowl

Yield: serves 2

Total Time: 30 minutes

Ingredients:

1/2 cup uncooked quinoa, rinsed
1 chicken breast, cooked and shredded
1/3 cup chopped carrots
1/3 cup shelled edamame
1/3 cup chopped green onions
1/4 cup chopped peanuts
1/4 cup freshly chopped cilantro

sauce
2 tablespoons sweet chili sauce
1 tablespoon rice vinegar
1 tablespoon canned coconut milk
1/2 tablespoon brown sugar
1 teaspoon creamy peanut butter (it mixes in easier if it's melted, FYI)
1 garlic clove
1/2 lime, juice
1/8 teaspoon ground ginger

Directions:

Prepare quinoa according to directions, which will most likely call for 1 cup of liquid. I prefer to use low-sodium chicken or vegetable stock, so if you have that, use it!

While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro. I like to serve this with a salad, soup or even a little sandwich!

Thai Chicken Quinoa Bowl I howsweeteats.com

So many veggies for me!

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176 Responses to “Thai Chicken Quinoa Bowl.”

  1. #
    51
    Mandi — February 25, 2013 @ 6:51 pm

    :-) I’m trying your thai burgers tomorrow night and just added this to my list of things to make. Thanks, Jessica.

    Reply

  2. #
    52
    Bev @ Bev Cooks — February 25, 2013 @ 7:21 pm

    If this doesn’t appear in my face in 2 minutes, SOMEONE WILL PAAAAAY.

    Reply

  3. #
    53
    Lauren — February 25, 2013 @ 7:39 pm

    Mmm! I love your Thai chicken enchiladas. You’re completely right about that sauce. I’ll bet this would be just as good with shrimp too!

    Reply

  4. #
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    Vicki @ WITK — February 25, 2013 @ 10:24 pm

    Thai nachos? Did I miss this? I’m going to look for these because it sounds delicious. Oh yeah, and something is totally made healthier by adding quinoa.

    Reply

  5. #
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    Lisa @ The Meaning of Me — February 25, 2013 @ 11:04 pm

    Perfect – just said I have to find something to make that goes with the leftover chicken broth in the fridge. Gotta love finding something that fits perfectly!

    Reply

  6. #
    56
    Erika @ The Hopeless Housewife — February 25, 2013 @ 11:35 pm

    This looks so wonderful.

    Reply

  7. #
    57
    Lois — February 26, 2013 @ 7:52 am

    I seriously just logged of on Pinterest after looking for a quinoa salad for dinner. This one looks better than the one I had chosen (plus I don’t need a trip to the grocery store–bonus). Looks delicious and will be one tonight’s dinner menu.

    Reply

  8. #
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    JaNelle — February 26, 2013 @ 8:45 am

    So how did you know I recently told the husband I wanted to try more quinoa dishes? This is on this weeks menu.. Thanks so much!

    Reply

  9. #
    59
    Arlene Diehl — February 26, 2013 @ 9:17 am

    I love quinoa– I am getting the grocery list and trying this soon.

    Reply

  10. #
    60
    Amy W — February 26, 2013 @ 9:19 am

    You could do like peanut butter and sriracha cookies and call them thai….. Or just use coconut and mango. :)

    Reply

  11. #
    61
    LeeAnne — February 26, 2013 @ 9:29 am

    I’ve made something similar and cooked the quinoa in light coconut milk. Mmmm

    Reply

  12. #
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    Donna — February 26, 2013 @ 9:33 am

    So doing this over “riced” celery root or cauliflower…to paleofy -low carb it a bit….The colors are gorgeous, and my husband will devour it !

    This would be fabulous over Konjac noodles as well!!

    Reply

  13. #
    63
    Chris — February 26, 2013 @ 10:12 am

    Sounds delish! Totally making this for dinner tonight! :)

    Reply

  14. #
    64
    Gerry @ Foodness Gracious — February 26, 2013 @ 10:22 am

    Dude Thai cookies sound good!! Go for it :-)

    Reply

  15. #
    65
    Maria Tadic — February 26, 2013 @ 10:29 am

    That looks so yummy and easy to make! I love the flavors of Thai food. How long do you think you can keep the sauce in the fridge???

    Reply

  16. #
    66
    Elizabeth@ Food Ramblings — February 26, 2013 @ 10:46 am

    yum- i’m craving this now!

    Reply

  17. #
    67
    Barb M — February 26, 2013 @ 11:11 am

    This looks DELISH! What do you do with the left over can of coconut milk- ideas? Also how long would it last in the fridge.
    Love your website, humor, and recipes!

    Reply

  18. #
    68
    Brianna — February 26, 2013 @ 11:19 am

    This looks awesome and I will probably make it this week! I’m pregnant and have cravings for pretty much nothing, so this is a big improvement! Now my husband doesn’t have to eat salad and scrambled eggs all week for dinner :-/

    Reply

  19. #
    69
    Moni Meals — February 26, 2013 @ 11:54 am

    Now we are talking! Thai is one my favorite flavors and to cook meals with.
    Great recipe Jessica.

    Flavor EXPLOSION! ;)

    Reply

  20. #
    70
    Caroline — February 26, 2013 @ 1:22 pm

    This looks fabulous! I love anything with coconut milk. I’ll be doing this with tofu soon!

    Reply

  21. #
    71
    Ashley @ Wishes and Dishes — February 26, 2013 @ 2:37 pm

    I have tried so many of your Thai-ified recipes! LOL They are always amazing and that dipping sauce is a definite keeper.

    Reply

  22. #
    72
    Rachel @ Bakerita — February 26, 2013 @ 3:27 pm

    Thai inspired anything is fine with me. This looks so easy and delicious – and hello, yeah, anything with quinoa is healthy. It’s a rule.

    Reply

  23. #
    73
    Julie — February 26, 2013 @ 3:48 pm

    I made this last night, amazing flavor! I used by blender to chop the carrots, edamame, green onion, and cashews into super tiny pieces which mixed easily with the quinoa. I should have doubled the batch!

    Reply

  24. #
    74
    Monica — February 26, 2013 @ 4:29 pm

    I love everything Thai and really love quinoa. A Thai-style quinoa sounds too good to be true! Can’t wait to try this!

    Reply

  25. #
    75
    courtney b small — February 26, 2013 @ 4:42 pm

    Seriously AMAZING dish. Healthy, delicious and packed with amazing flavor. LOVE IT

    Reply

  26. #
    76
    Katie @ Oh Shine On — February 26, 2013 @ 5:46 pm

    Thai works for anything. Duh.

    Reply

  27. #
    77
    Tieghan — February 26, 2013 @ 6:52 pm

    Seriously, this is so my kind of quina dish. Thai flavor are my favorite!

    Reply

  28. #
    78
    Kiran @ KiranTarun.com — February 26, 2013 @ 8:13 pm

    Love the Thai flavors in this recipe!! Need more quinoa in my life, though.

    Reply

  29. #
    79
    Melissa — February 26, 2013 @ 8:24 pm

    These look delicious! I’m wondering, did you use red quinoa or white? Or a mix? Couldn’t tell from the picture and I wasn’t sure if it mattered.

    Thanks!

    Reply

    • Jessica — February 26th, 2013 @ 8:31 pm

      personally i don’t think it matters, whatever you like! however i used about 50/50 white quinoa and a tricolor trader joe’s quinoa. mainly because i ran out of the white!

      Reply

  30. #
    80
    Colette — February 26, 2013 @ 8:38 pm

    This looks so good!

    Reply

  31. #
    81
    Holiday Baker Man — February 26, 2013 @ 9:22 pm

    I am making this this week!!!

    Reply

  32. #
    82
    Rachel — February 26, 2013 @ 11:42 pm

    Holy mackerel, this was delicious. After adding a touch more chili sauce and a good splash of sriracha because, well, there’s no such thing as too much heat, I stuffed the quinoa chicken mixture into lettuce leaves to make wraps. Flavor explosion in the best possible way. Thanks!

    Reply

  33. #
    83
    tania@mykitchenstories.com.au — February 27, 2013 @ 5:12 am

    It looks Thairiffic. Yeah it does. I could eat it now

    Reply

  34. #
    84
    Kristin — February 27, 2013 @ 5:00 pm

    I made this the other night for dinner and it was AWESOME!! I’m so glad that I ended up doubling it… leftovers were just as good. Thanks for yet another fabulous recipe.

    Reply

  35. #
    85
    Rebecca {Foodie with Family} — February 28, 2013 @ 10:23 am

    Oh my word. Half-assed? How do you figured. I could eat this so happily. I wonder if eating it would halve my ass eventually? :-)

    Reply

  36. #
    86
    Peg Ashman — February 28, 2013 @ 10:55 pm

    This was truly delicious. My husband lived in Thailand for a few years so I am always hesitant to put anything Thai that is homemade in front of him. He LIKED it! I loved it! I could have thrown my face in the bowl but discretion dictated a more delicate approach. Thank you very much!

    Reply

  37. #
    87
    Heather B — March 2, 2013 @ 3:30 pm

    I totally just made a cheater version of this. I didn’t have any carrots and I used a bottle of Thai peanut sauce I got from Target instead of making it from scratch. Like another commenter above, I’m pregnant and all traditional protein sources sound horrible, so I skipped the chicken. Even without making things from scratch, it’s still delicious. Although I think I’m going to love it even more once it’s been refrigerated for a while.

    Reply

  38. #
    88
    Caitlin — March 3, 2013 @ 9:36 pm

    Eating this as I type! My fiancé loves it! So delicious thanks for this awesome recipe! It’s the perfect, healthy meal after a long ski weeknd of beers and overeating

    Reply

  39. #
    89
    yuri — March 4, 2013 @ 6:44 pm

    i made this recipe OMG i love it!!! thanks a lot! <3

    Reply

  40. #
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    gina — March 5, 2013 @ 8:11 pm

    Made tonight, my huaband and love thai food but cant afford going thete every week as we would like to. I saw this recipe and it sounded great so i had to try it.
    I made it tonight and it was delicious!!the only difference was I didn’t have chili sauce, so I looked up a recipe and quickly made it.
    I doubled the recipe hoping fo rgreat leftovers we both loved it. The husband had seconds!
    Thank you!

    Reply

  41. #
    91
    Hannah — March 8, 2013 @ 11:54 pm

    This was delicious! I just swapped in leftover white rice instead to save time. It literally took 5 minutes to make. Thanks!

    Reply

  42. #
    92
    Nicole — March 9, 2013 @ 9:32 pm

    This is fantastic! I kept the sauce the same, but I subbed almond butter for the peanut butter. I added chopped broccoli to the veggies and subbed cashews for the peanuts. I also left out the chicken, which we grilled and covered with peanut sauce. I served it on top of the salad. Yum. Thanks for a great side dish!

    Reply

  43. #
    93
    Victoria Harrah — March 10, 2013 @ 9:26 pm

    Amazing!! We loved it…so did the kids!! -V

    Reply

  44. #
    94
    Lexie — March 11, 2013 @ 1:27 am

    yum! this was super delish — thanks lady!

    Reply

  45. #
    95
    Katie — March 11, 2013 @ 9:35 pm

    I want to make this, looks delicious! I have a question though…do you cook the carrots? It doesn’t seem like it but wanted to check!

    Reply

  46. #
    96
    Briar — March 14, 2013 @ 1:32 am

    I made this tonight for my boyfriend and myself – we both gobbled it up. It was really delicious. Had to use lemon juice and forgot edamame, but it was still very good – a lot of the thai flavors we love! I will for sure make it again.

    Reply

  47. #
    97
    Jenn — March 15, 2013 @ 9:27 pm

    I was eating this sauce with a spoon before adding it to the quinoa! So delicious!

    Reply

  48. #
    98
    Corinne — March 21, 2013 @ 10:07 pm

    Just made this for dinner. So tasty! I substituted the sweet chili sauce for some habenero mango chili sauce for some extra kick.

    Reply

  49. #
    99
    Ashley @ Wishes and Dishes — March 26, 2013 @ 9:14 pm

    This was our dinner tonight – loved it!! I served it with some homemade pork spring rolls. Delicious!

    Reply

  50. #
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    Elizabeth — April 9, 2013 @ 5:43 pm

    Just made this. IT IS SO FREAKIN’ GOOD. Seriously just make it. Also the portion sizes are pretty generous which is great!!

    Reply

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