Ingredients
For The Chicken
- 1/4 cup low-sodium soy sauce
- 1/4 cup natural peanut butter
- 2 tablespoons honey
- 1/2 cup light coconut milk
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon garlic minced
- 1 pound chicken breast trimmed of fat
- 1 teaspoon cornstarch
For The Bowls:
- 2 cups water
- 1 cup quinoa uncooked
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoon sriracha plus extra for garnish
- 1 head napa cabbage roughly chopped
- 1/2 cup fresh cilantro, roughly chopped, plus more for garnish
- pinch salt
For The Garnish:
- Toasted peanuts
Instructions
- In a large, microwave-safe bowl, combine the soy sauce, peanut butter, and honey. Microwave for 1 minute until peanut butter begins to melt. Whisk together until well mixed.
- Whisk the in coconut milk, ginger, and garlic. Place your chicken breasts into the slow cooker and pour the sauce on top. Cook on low for 4 hours.
- Once the chicken has been cooking for 4 hours, remove 2 teaspoons of the sauce and place it into a small bowl. Add the 1 teaspoon of cornstarch to the bowl and whisk until smooth. Pour the cornstarch mixture into the slow cooker, whisking well to incorporate it into the sauce. Cook for another 45 minutes to 1 hour to thicken the sauce.
- While the sauce is thickening, bring the 2 cups of water to a boil. Add in the quinoa, turn down the heat to low and cover the pot. Cook until the water is absorbed, about 15 minutes.
- While the quinoa cooks, stir the Greek yogurt and 1 tablespoon of sriracha together in a small bowl. Set aside.
- In a large bowl, mix together the chopped napa cabbage and 1/2 cup of chopped cilantro. Add in the Greek yogurt and stir until the cabbage is evenly coated. Season with a little bit of salt.
- Remove the chicken from the slow cooker and shred with two forks.
- Divide the quinoa and cabbage mixture between four bowls. Top with chicken, toasted peanuts, and additional cilantro and sriracha, if desired. Drizzle on the remaining peanut sauce and enjoy.