Thai Chicken Coconut Quinoa Bowls Recipes

HEALTHY THAI COCONUT QUINOA BOWL RECIPE

Steps:

• Prepare the coconut quinoa by following these directions!
• Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
• Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
• Roast sweet potatoes at 400ºF for 25-30 minutes.
• Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
• Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
• Then, toss veggies in dressing. Set aside.
• To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
• Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
• Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.

THAI CHICKEN COCONUT QUINOA BOWLS

Steps:

• In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
• Add the chicken and marinate in the fridge for 30-60 minutes.
• While the chicken is marinating, you can cook the quinoa. Rinse it in a mesh strainer well and add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
• Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
• After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
• Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside. (If you can manage not to inhale it in all of its coconut-ty goodness!)
• Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
• In a small saucepan over medium high heat, add the reserved marinade. You're going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
• To assemble the salad, toss the romaine and spinach together in a large bowl. Add the mango, bean sprouts, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve! Enjoy!

PAD THAI QUINOA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
• Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
• Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
• Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
• Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.

THAI CHICKEN COCONUT CURRY

Steps:

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
• Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

THAI-STYLE COCONUT CHICKEN

Steps:

• In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute.
• Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato.
• Spoon into shallow serving bowls; top with basil. Serve with rice.