Sticky Chicky with Coconut Quinoa & Veggies
- 2 tablespoons virgin coconut oil, omit if using tofu
- 6-8 boneless chicken thighs, omit if using tofu
- 1 12ounce cube extra firm tofu, omit if using chicken
- 1 container L&B Sweet Thai Chili Sauce
- 1 tablespoon virgin coconut oil
- 1 1/2 cups quinoa
- 1 can unsweetened coconut milk
- 1 teaspoon kosher salt
- 5 ounces Mann's Power Blend Shredded Vegetables, half of package
- cilantro leaves
- scallion tops
- wonton strips
Recipe by Cynthia Moothart, FoodE Expert, Lunds & Byerlys Northeast Minneapolis
Heat oven to 400 F. Melt 2 tablespoons coconut oil in a large oven-proof skillet over medium-high. Add chicken, skin-side down, and sear until golden, about 2-3 minutes. Flip and sear other side. Pour out excess oil and pour in chili sauce. Place in oven and roast until cooked through, about 25-30 minutes, spooning sauce over chicken halfway through. When cool enough to handle, cut into strips.
Heat oven to 425 F; line a baking sheet with parchment paper. Press tofu between layers of paper towel and cut into 12 cubes. Place tofu in a bowl and toss with half the chili sauce. Transfer tofu to the baking sheet, leaving space between cubes. Place on top rack of oven and bake 13 minutes. Turn and bake until golden and crispy, about 12-14 minutes. Place tofu in a dish and pour over remaining chili sauce.
While your protein is roasting prepare quinoa & veggies. Heat 1 tablespoon coconut oil in a saucepan over medium heat. Add quinoa and cook, stirring, until golden, about 5 minutes. Add coconut milk and salt; stir to combine. Bring to a boil; reduce heat, cover, and simmer until quinoa is tender and liquid is absorbed, about 15 minutes. When done, stir in vegetables.
To serve, heap quinoa-veggie mix into 4 serving bowls. Divide your protein among bowls. Garnish with cilantro leaves, scallion tops and wonton strips.