Thai Chicken Quinoa Buddha Bowls

• porcje: 4 servings

Składniki

1 lb boneless skinless chicken thighs, cut into bite sized pieces

1 tb arrowroot/tapioca/corn starch

1/4 cup chicken broth

2 tb sambel oelek

1 cup cooked quinoa

3 persian cucumbers, chopped

1/2 red cabbage, shredded (1 cup)

1/2 cup shredded carrots

1 cup bean sprouts

1/4 cup cilantro, chopped

1/3 cup roasted peanuts

Creamy Peanut Sauce

1/4 cup creamy peanut butter

1/4 cup low sodium soy sauce

2 tb sambal oelek

2 limes, juiced

2 tb coconut sugar (or brown sugar)

2 tsp ground ginger

Prepare your quinoa and set aside. Cut chicken into small, bite sized pieces. Coat with the arrowroot/tapioca/corn starch. In a small bowl, whisk together the broth and sambal oelek. Heat 1-2 tb avocado oil in a skillet over medium heat. Add chicken and cook until browned, about 6-7 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute longer. Remove from heat. Make the sauce by adding all of the ingredients to a blender and blending until smooth. Taste and adjust as needed and if the sauce is too thick, add a few tablespoons of water and blending again. Now, assemble your bowls. Divide quinoa into bowls. Top with cucumbers, cabbage, bean sprouts, carrots, cilantro, peanuts and chicken. Pour peanut sauce on top and enjoy!