Spicy Thai Chicken and Quinoa

• Meat

  • 2 lb Chicken thighs, boneless skinless

• Produce

  • 1 clove Garlic
  • 1 Peanuts

• Canned Goods

  • 1/2 cup Water or chicken broth

• Condiments

  • 2 tbsp Lime juice
  • 1/4 cup Soy sauce
  • 1/2 cup Thai style chili sauce

• Pasta & Grains

  • 2 cups Quinoa

• Oils & Vinegars

  • 2 tbsp Rice vinegar

• Other

  • 2 tablespoons Wholesome!® Organic Light Brown Sugar

Found on pinchofyum.com

Description

Ingredients

• ½ cup Thai style chili sauce (see notes)
• ½ cup water or chicken broth
• ¼ cup Wholesome!® Organic Blue Agave
• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons Wholesome!® Organic Light Brown Sugar
• 1 clove garlic, minced
• 2 lbs. boneless skinless chicken thighs
• 2 cups uncooked quinoa
• chopped peanuts, cilantro, and chili flakes for topping

Directions

• Sauce: Whisk all the sauce ingredients together. Set aside about ½ cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.
• Quinoa: Cook according to package directions.
• Chicken: Place the chicken in a bag or bowl with the reserved ½ cup sauce to marinate. Return to the refrigerator 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. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.
• Serving: Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.