Chicken Gullion

Serving 4 532cal |39g Proteins |24g Fats | 41g Carbs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peanut sauce: Place chicken broth, almond milk, peanut butter, tamari sauce and sriracha sauce in a small bowl, whisk to combine and set aside.

Step 2

Cut the chicken into cubes and season with salt and pepper

Step 3

Heat 1 tbsp. olive oil in a large skillet over medium-high heat. Add chicken & cook for 3 minutes. Move the chicken around the skillet, cooking on all sides until golden and cooked through, a further 5 minutes. Transfer the chicken to a bowl and set aside.

Step 4

Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the bell pepper, carrots and green onions and cook for 5 minutes until soft. stir in the garlic and ginger and cook for a further minute.

Step 5

Add the quinoa and peanut sauce to the skillet and bring to a gentle simmer. Now cover the skillet, reduce the heat to medium-low, and simmer gently until the quinoa absorbs most of the sauce, roughly 15-20 minutes. Stir the mixture a few times during that time to stop it sticking.

Step 6

Now add chicken back into the skillet, along with the fresh basil (or cilantro) and stir to combine.

Step 7

Divide chicken between 4 bowls, squeeze over some fresh lime juice.