Thai Chicken Peanut Bowl

Ingredients

• 3 cups 750 mL Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
• 1 1/2 cups 375 mL quinoa
• 1 tsp 5 mL fresh ginger, grated
• 2 cloves of garlic, minced
• 2 cups 500 mL sweet potatoes, cubed
• 1 cup 250 mL red cabbage, shredded
• 3 tbsp 45 mL olive oil
• 1/2 tsp 3 mL garlic powder
• 1/2 tsp 3 mL chili powder
• 1/2 tsp 3 mL each salt and pepper
• 4 chicken cutlets, cut into strips
• 1 cup 250 mL all-purpose flour
• 1 tsp 5 mL paprika
• 1 tsp 5 mL garlic powder
• 1 tsp 5 mL each salt and pepper
• 1 tbsp 15 mL olive oil
• 1 tbsp 15 mL butter

• Sauce:

• 3 tbsp 45 mL creamy peanut butter
• 4 tbsp 60 mL orange juice
• 2 tbsp 30 mL lime juice
• 1 tbsp 15 mL soy sauce
• 2 tbsp 30 mL toasted sesame oil
• 2 cloves of garlic, minced
• 1 tbsp 15 mL fresh ginger, grated
• 2 tbsp 30 mL brown sugar
• 1/2 tsp 3 mL salt
• 2 tbsp 30 mL water (or more to thin if desired)

• Garnishes:

• 1 fresh basil and mint, roughly chopped
• 1 lime wedge