# Spicy Thai Chicken and Quinoa

Cuisine: western · Time: 55 minutes · Servings: 4

## 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

## Steps

1. 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.
2. Cook according to package directions.
3. 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.
4. 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.

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Source: pinchofyum — https://pinchofyum.com/spicy-thai-chicken-and-quinoa
Page: https://findfood.fun/vi/recipes/594
Language: en (requested translation unavailable)