Spicy Thai Chicken and Quinoa

• Thai style chili sauce↗0.5 cup

  (see notes)

• water or chicken broth↗0.5 cup
• agave or honey↗0.25 cup
• soy sauce↗0.25 cup
• rice vinegar↗2 tablespoon
• lime juice↗2 tablespoon
• light brown sugar↗2 tablespoon
• clove garlic↗1

  minced

• s. boneless skinless chicken thighs↗2 lbs
• uncooked quinoa↗2 cup
• chopped peanuts

  cilantro, and chili flakes for topping

Step-by-step instructions

1. 1

   Sauce: Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinate the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.

2. 2

   Quinoa: Cook according to package directions.

3. 3

   Chicken: Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.

4. 4

   Serving: Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.