Thai Chicken Peanut Bowl Recipe - Cook With Campbells Canada

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.

For added fresh veggies add shredded carrots and edamame.