Thai-Style Chicken Quinoa Bowl.
Say hello to your stereotypical trying-to-be-healthy Monday recipe.
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.
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.
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
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
Instructions
- 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!
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I appreciate you so much!
So many veggies for me!
273 Comments on “Thai-Style Chicken Quinoa Bowl.”
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Yum, can’t wait to make this recipe! What can I substitute for the coconut milk? Any suggestions?
You could substitute plain Greek yoghurt – it has the creamy texture and reduces the calories as well! :)
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I made this last night and it wasn’t a hit. It has way too much lime and the quinoa turned out mushy. I also followed the author’s advice and used broth and it was way too salty still. Will not make again.
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I made this to eat cold on the beach last weekend and it was a huge hit! I loved the thai flavors! I wasn’t going to add chicken, but my quinoa was mushy, so I did to soak it up a little. I also did not use the coconut milk, but instead boiled the quinoa in coconut water. I think I could eat this every day! What is the calorie count like…I am sure it is somewhere and I’ve just missed it.
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cant wait to make this but when and how do i cook the vegetables
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Wonderful recipe. But why are none of the boyfriends/husbands cooking? They certainly seem to be doing their share of the eating. :-)
i made this tonight – delish!!! Even my super picky husband loved it. I doubled the recipe and cooked the edamame and carrots, otherwise followed recipe exactly. The sauce is amazingly good. Will definitely make again.
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May I ask (politely) why so many people feel it necessary to leave rude, nasty , hurtful comments in their internet replies? Would any of you say these things to another person face-to-face? Why make this world a nastier place than it needs to be?
Just made this tonight and LOVED it!! Thanks :)
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Thank you for sharing the recipe. Question – can I make this in advance and keep it in the fridge and to be consume cold the next day?
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I found this to be a tasty, healthy change. We enjoyed it! Thanks.
Just found this recipe today. Excited to make it-wondering if the peanuts can be replaced with anything. We have an allergy.Â
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I really loved this dish! I used low sodium chicken stock so the saltiness was not a factor- I doubled the recipe and added scrambled eggs and sriracha for spice :) So easy, my roommates all loved it, and I will definitely make again.