Food Plan
Recipes
Meal Plan
Edit Recipe
Cancel
Name
Servings
Tags (comma separated)
Ingredients
For the peanut sauce: 3 tbsp tamari or soy sauce 2 tbsp freshly squeezed lime juice 1 tbsp rice vinegar 2 tsp honey ½ tsp sambal oelek or chilli paste 80g creamy peanut butter 2 tbsp toasted sesame oil For the bowls: 180g quinoa, rinsed well 420ml water 1½ tsp salt, divided 680g boneless skinless chicken breasts, cut into 2cm cubes 2 tbsp olive oil ½ tsp freshly ground black pepper 150g finely shredded red cabbage 100g shredded carrot ½ cucumber, thinly sliced 25g fresh coriander, roughly chopped 30g unsalted roasted peanuts, roughly chopped Lime wedges to serve
Method
Make the peanut sauce by whisking together the tamari, lime juice, rice vinegar, honey, sambal oelek, peanut butter and sesame oil until smooth. Set aside. Combine the quinoa, water and ½ tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover and cook for 15 minutes until water is absorbed. Fluff with a fork. While the quinoa cooks, season the chicken with the remaining salt and pepper. Heat olive oil in a large pan over medium-high heat. Cook the chicken for 6-8 minutes, turning occasionally, until golden and cooked through. Divide the quinoa among 4 bowls. Top with chicken, shredded cabbage, carrot, cucumber, coriander and peanuts. Drizzle with the peanut sauce and serve with lime wedges.
Optional
Image URL
Source URL
Save Changes