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Chicken, peanut sauce and quinoa

Photo: Erik Putz

The peanut sauce gives this dish an unbeatable flavor. And it only takes a few minutes to get ready!


  • 250 ml (1 cup) of tricolor quinoa, raw

  • 1 bag 142 g of carrots cut into julienne strips

  • 60 ml (1/4 cup) of rice vinegar

  • 60 ml (1/4 cup) of water

  • 1 C. cane sugar, packaged

  • 1/2 tsp. salt

  • 2 tbsp. canola oil

  • 450 g skinless, boneless chicken thighs, cut into 1-inch cubes

  • 125 ml (1/2 cup) of fresh cilantro, chopped

peanut sauce

  • 250 ml (1 cup) of water

  • 125ml (1/2 cup) creamy natural peanut butter

  • 1 C. tablespoon of rice vinegar

  • 3 tbsp. hoisin sauce

  • 1 C. cane sugar, packaged

  • 1 c. Tablespoons of chili and garlic sauce


  1. For the preparation of the peanut sauce: in a bowl, whisk the water with the peanut butter, the rice vinegar (1 tablespoon), the hoisin sauce, the brown sugar (1 tablespoon) and the chilli sauce and garlic until a homogeneous mixture is obtained. Reserve.
  2. Cook the quinoa according to package directions.
  3. Meanwhile, heat a large non-stick skillet over medium-high heat. Add the carrots, vinegar, water, brown sugar and 1/4 tsp. salt. Bring to a boil, drain, then transfer to a medium bowl.
  4. Clean the pan and return to medium-high heat. Pour in the canola oil and add the chicken and 1/4 tsp. salt. Cook the chicken, stirring often, until golden brown and cooked through, 5 to 6 minutes. Add the peanut sauce and continue to cook, stirring, until it thickens slightly but is still runny, 1 to 2 minutes.
  5. Add the cilantro to the pickled carrots and mix. Divide the quinoa into 4 bowls. Garnish with chicken and carrots.