Thai Chicken Quinoa Bowl

This is similar to the Peanut Ginger Quinoa recipe I blogged about last month, but just different enough that it warrants another blog post. Instead of a very strong peanut flavor, it has a bit of kick to it with the addition of the sweet chili sauce. I doubled the recipe, and made some minor adjustments to the original. 

INGREDIENTS:

• 1 cup uncooked quinoa, rinsed
• 1 chicken breast
• large handful shredded carrots
• 2/3 cup shelled edamame
• 2/3 cup chopped green onions
• 1/2 cup chopped peanuts

SAUCE: 

• 4 tablespoons sweet chili sauce
• 2 tablespoons rice vinegar
• 2 tablespoons coconut milk
• 1 tablespoon brown sugar
• 2 teaspoons creamy peanut butter
• 2 garlic cloves
• 1/4 teaspoon ground ginger

Cook chicken breast. I put a chicken breast in my small crockpot, covered it with garlic powder, onion powder, sweet chili sauce, and some water to cover the bottom of the crockpot, and cooked on low for 5 hours (or until you can easily shred it). 

Prepare quinoa according to directions. I used low-sodium chicken broth, and it was so much more flavorful than water, so use it if you have it. 

While quinoa is cooking, combine all of the sauce ingredients together in a large bowl and whisk well to combine. Combine all the dry ingredients in a medium bowl. 

Once quinoa has absorbed all of the liquid, mix quinoa in the large sauce bowl and toss well to coat. 

Add in dry ingredients to the large bowl and mix well. 

Original Recipe: How Sweet It Is