Thai Cashew Chicken and Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 boneless skinless chicken breasts0.5 cups soy sauce, reduced sodium1 tsp each chopped garlic and ginger2 cups water1 cup quinoa4 tsp olive oil2 cups chopped broccoli1 onion chopped0.75 cups water3 tbsp peanut butter1 tbsp honey4 tbsp cashews toasted
Slice chicken into thin pieces and place in aq large sealable plastic bag. Combine the soy sauce, Ginger, and garlic in a bow and pour into the bag. Place in the refrigerator for at least 1 hour ( and up to 24 hours) to marinate.
Bring the water and quiunoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
Place 2 tsp of the oil in a larger fryingn pan over medium heat. When the oil is hot, add the broccoli and onion and cover the pan. Stir frequently and add 1 tbsp water if the saucepan appears dry. Cook until he onion opaque and the broccoli tender, about 8 to 10 minutes. Transfer to a bowl and set aside.
Remove the chicken, reserving the marinade. Place the remaining oil and the chicken in the large saucepan on medium high heat and cook until the chicken is no longer pink, about 7 to 8 minutes. Reduce the eheat to medium and add the marinade to the pan. Stir in the water, peanut butter and honey and cook for 1 minute. Toss in the broccoli- onion mixture and stir thoroughly.
Divide the quinoa among individual plates. Top with the chicken mixture. Sprinkle with the cashews and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MATREXX.
Bring the water and quiunoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
Place 2 tsp of the oil in a larger fryingn pan over medium heat. When the oil is hot, add the broccoli and onion and cover the pan. Stir frequently and add 1 tbsp water if the saucepan appears dry. Cook until he onion opaque and the broccoli tender, about 8 to 10 minutes. Transfer to a bowl and set aside.
Remove the chicken, reserving the marinade. Place the remaining oil and the chicken in the large saucepan on medium high heat and cook until the chicken is no longer pink, about 7 to 8 minutes. Reduce the eheat to medium and add the marinade to the pan. Stir in the water, peanut butter and honey and cook for 1 minute. Toss in the broccoli- onion mixture and stir thoroughly.
Divide the quinoa among individual plates. Top with the chicken mixture. Sprinkle with the cashews and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MATREXX.
Nutritional Info Amount Per Serving
- Calories: 351.1
- Total Fat: 14.1 g
- Cholesterol: 45.6 mg
- Sodium: 1,310.4 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 4.2 g
- Protein: 28.2 g
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