Thai Cashew Chicken and Broccoli on Quinoa

Name: Thai Cashew Chicken and Broccoli on Quinoa
Cuisine: Thai
Ingredients: 4 boneless, skinless chicken breasts (or 8 boneless thighs); 4 boneless, skinless chicken breasts (or 8 boneless thighs); 4 boneless, skinless chicken breasts (or 8 boneless thighs); ¼ cup (60 mL) soy sauce or gluten-free tamari; ¼ cup (60 mL) soy sauce or gluten-free tamari; 2 Tbsp (30 mL) oyster sauce; 1 tsp (5 mL) minced fresh garlic; 1 tsp (5 mL) ground ginger (or 2 tsp/10 mL minced fresh ginger); 1 tsp (5 mL) ground ginger (or 2 tsp/10 mL minced fresh ginger); 1 cup (250 mL) quinoa; 4 tsp (20 mL) sesame oil; 2 cups (500 mL) broccoli florets; 1 cup (250 mL) thinly sliced onion; ¾ cup (185 mL) water; 3 Tbsp (45 mL) peanut butter; 1 Tbsp (15 mL) honey; 1 cup (250 mL) unsalted toasted cashews

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Lovers of Thai food will enjoy this everyday dish: it’s full of flavors inspired by Thai cuisine.

Ingredients

4 boneless, skinless chicken breasts (or 8 boneless thighs)
¼

Asia
Thailand
Main course
South East Asia

Method

Slice the chicken into thin pieces and place in a large, sealable plastic bag. Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken. Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the