Prep time
10 MIN
Total time
45 MIN
Campbell’s Thai Chicken Broth and a savoury peanut sauce give this bowl a  Thai-inspired kick you’ll love.


  • Sauce:

  • Garnishes:


  1. Preheat oven to 450°F. In saucepan heat 1 tbsp of oil over medium heat, add ginger and garlic, add quinoa and stir, add broth and bring to boil over medium high heat. Reduce heat to maintain a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Remove from heat and keep covered. 
  2. On a large baking sheet, arrange sweet potatoes. Drizzle with 1 tbsp olive oil and season with salt, pepper, garlic powder and chili powder. Roast in oven, stirring occasionally, until charred and softened, about 25 minutes. 
  3. Place all sauce ingredients in a jar and shake well until combined.
  4. In a large plastic zip bag, mix flour, 1 tsp of salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp paprika, add chicken to bag and shake until coated. In a large skillet, heat 1 tbsp of oil on medium-high heat, add chicken to skillet and fry until golden brown, about 4 minutes, flip chicken, cook another 3-4 minutes until internal temperature reaches 165°F.
  5. Arrange quinoa in bowls. Top with roasted potatoes, cabbage and chicken. Sprinkle with basil, mint and a drizzle of peanut sauce.

Recipe Tips

For added fresh veggies add shredded carrots and edamame.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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