Thai Cashew Chicken and Quinoa

4 boneless skinless chicken breasts
0.5 cups soy sauce, reduced sodium
1 tsp each chopped garlic and ginger
2 cups water
1 cup quinoa
4 tsp olive oil
2 cups chopped broccoli
1 onion chopped
0.75 cups water
3 tbsp peanut butter
1 tbsp honey
4 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.