Hey there! If you love bold flavors and a little heat, you’re in for a treat. This spicy Thai chicken and quinoa recipe is packed with juicy chicken, nutty quinoa, and a rich, spicy sauce that will have you licking your plate.
And the best part? It’s easy to make and comes together in under an hour. Let me show you how.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Medium pot (for cooking quinoa)
- Large skillet or wok
- Cutting board and knife
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon or spatula
- Grater (for ginger and garlic)
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: Around $12 for the whole meal
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories per serving: Around 450 calories
- Cook Method: Stovetop
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Thai-inspired
- Diets: GlutenFreeDiet, HighProteinDiet
How to Make Spicy Thai Chicken and Quinoa
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 tablespoon sesame oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 1 small carrot, julienned
- 1/2 cup snap peas
- 1/4 cup soy sauce or tamari
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped peanuts (for garnish)
- 2 tablespoons chopped cilantro (for garnish)
- Lime wedges for serving
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Quinoa | Brown rice, couscous, or farro |
| Chicken breasts | Shrimp, tofu, or tempeh |
| Soy sauce | Coconut aminos or low-sodium soy sauce |
| Sriracha | Chili garlic sauce or red pepper flakes |
| Honey | Maple syrup or agave |
| Rice vinegar | Apple cider vinegar or lime juice |
Instructions
- Cook the quinoa: In a medium pot, bring 2 cups of water or chicken broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, sriracha, honey, rice vinegar, and red pepper flakes. Set aside.
- Cook the chicken: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the pan and set aside.
- Sauté the veggies: In the same skillet, add a little more oil if needed, then toss in the garlic, ginger, bell pepper, carrot, and snap peas. Stir-fry for about 3-4 minutes until the veggies are slightly tender but still crisp.
- Combine everything: Return the chicken to the skillet and pour in the sauce. Stir well to coat everything evenly. Let it cook for another 2 minutes so the flavors blend together.
- Serve: Spoon the cooked quinoa into bowls and top with the spicy Thai chicken mixture. Sprinkle with chopped peanuts and cilantro. Squeeze a little lime juice over the top for extra zing.
Helpful Tips
- If you like extra heat, add more sriracha or red pepper flakes to the sauce.
- For a deeper flavor, marinate the chicken in the sauce for 15 minutes before cooking.
- To save time, prep your veggies while the quinoa is cooking.
- Store leftovers separately to keep the quinoa from getting soggy.
- If using tofu, press it first to remove excess water before cooking.
What to Serve with Spicy Thai Chicken and Quinoa
This dish is a complete meal on its own, but you can pair it with:
- A side of steamed broccoli or bok choy
- A simple cucumber salad
- Fresh spring rolls
- A cold Thai iced tea
How Do You Serve the Recipe?
I like serving this dish in deep bowls to keep the sauce from spilling over. You can also serve it on a plate, but a bowl makes it easier to scoop up every bite. A sprinkle of extra peanuts and a lime wedge on the side adds a nice touch.
Where Do You Serve This Recipe the Most?
This is a great weeknight dinner recipe because it’s quick and satisfying. It’s also perfect for meal prep since the flavors get even better the next day. If you’re hosting a casual dinner, serve it family-style so everyone can build their own bowls.
Storage
Short-Term Storage (Room Temperature)
- If serving later, keep the quinoa and chicken separate.
- Store at room temperature for up to 2 hours before refrigerating.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Keep the quinoa and chicken separate if you want to maintain texture.
- Reheat in a microwave or stovetop with a splash of water to freshen up the sauce.
Freezing
- You can freeze the chicken and sauce in a freezer-safe container for up to 3 months.
- Quinoa can also be frozen separately.
- Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this dish vegetarian?
Yes, you can replace the chicken with tofu or tempeh. Just make sure to press the tofu first so it absorbs the flavors better.
What type of quinoa should I use?
Any type works, but white quinoa has the fluffiest texture. Red and black quinoa are chewier and nuttier.
Is this recipe kid-friendly?
If your kids don’t like spicy food, reduce or omit the sriracha and red pepper flakes. You can always add spice to your own serving later.
Can I use a different grain instead of quinoa?
Yes, brown rice, couscous, or even cauliflower rice will work. Adjust the cooking time accordingly.
How do I make this recipe lower in sodium?
Use low-sodium soy sauce or coconut aminos. You can also skip the added salt and let the natural flavors shine through.
Meta Description
Spicy Thai chicken and quinoa recipe with bold flavors, juicy chicken, and a rich, spicy sauce. Quick, easy, and perfect for meal prep or a weeknight dinner.