Thai Chicken Peanut Bowl


Campbell’s Thai Chicken Broth and a savoury peanut sauce give this bowl a Thai-inspired kick you’ll love.
Directions
- 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.
- 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.
- Place all sauce ingredients in a jar and shake well until combined.
- 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.
- 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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