Tuesday, April 9, 2013

Thai Chicken Quinoa Bowl

Thai food. This is not something I can say we are very familiar with over here. 

I guess the only time we have made anything that could be considered Thai is when Mr. Max and I first started cooking together. One of our favorite dishes was a delicious chicken curry recipe that I had received in a random junk email from one of the many online subscriptions I had signed up for. The substance of the dish consisted of chicken chunks, red bell pepper, onions and sweet potatoes. Then, there were the combined spices of cumin, chili powder, and yellow curry powder all blended together in coconut milk to create a sauce. When all tossed together it was a tasty treat I served over brown rice. So that was one Thai recipe. Tonight we add number two. 

This dish comes from inspiration over on the How Sweet It Is blog. I was looking for a chicken dish that would be easy to whip up after a Tuesday evening workout, and one that would be more fun to make than a chicken breast with veggies. This dish certainly did not disappoint! How Sweet It Is raves about this Thai sauce, one she uses in various recipes, and I can see why. Girlfriend did goooood. I adapted her original recipe just a bit by excluding the peanuts and the cilantro. I also substituted PB2 for the peanut butter in order to reduce fat and calories where I could.

You can find the nutritional facts for this dish here, calculated at SparkRecipes.com.

Grocery List:
Recipe yields 5 servings
  • 1 lb. cooked chicken, shredded
  • 1 cup quinoa
  • 1 cup carrots, chopped thin
  • 1 cup edamame, shelled
  • 2 tbsp. sweet chili sauce
  • 1 tbsp. rice vinegar
  • 1/4 cup lite coconut milk
  • 1/2 tbsp. brown sugar
  • 1 tsp. PB2 (powdered peanut butter, squeezed of all fatty oils)
  • 1 clove garlic, minced
  • 1 tbsp. lime juice
  • 1/8 tsp. fresh ground ginger root
  • 1/4 cup green onion, chopped
To start, cook your quinoa according to package. While that cooks, combine the sweet chili sauce, rice vinegar, coconut milk, brown sugar, PB2, garlic, lime juice and ginger in a bowl. Set aside.

 In a large saute pan, heat the frozen edamame and chopped carrots on low-medium heat to begin to cook and soften. Cook for about 5-8 minutes. When the quinoa is ready, add to the saute pan, followed by the chicken. Take the sauce and toss the contents of the pan to coat well.

Spoon into a bowl, garnish with green onion and enjoy!

Tastefully yours,

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