Spicy Thai Chicken and Quinoa

Name: Ayam Thailand Pedas dan Quinoa
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 cup Thai style chili sauce (see notes); 1/2 cup water or chicken broth; 1/4 cup agave or honey; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons lime juice; 2 tablespoons 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

Spicy Thai Chicken and Quinoa, made with chili sauce, agave, lime juice, garlic, cilantro, and peanuts! Sticky, saucy, and delicious.

⏱️ 55 min 🔪 Prep: 15 min 🔥 Cook: 40 min 📊 Medium 👁️ 13 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

4 servings

1/2 cup Thai style chili sauce (see notes)
1/2 cup water or chicken broth
1/4 cup agave or honey
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons lime juice
2 tablespoons 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

Steps

Whisk all the sauce ingredients together. Set aside about 1/2 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.
Cook according to package directions.
Place the chicken in a bag or bowl with the reserved 1/2 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.
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.