Thai Peanut Chicken Quinoa Bake

Thai Peanut Chicken Quinoa Casserole with the Plate Full of Dish in the Foreground

5 from 1 vote

This Thai Peanut Chicken Quinoa Casserole recipe also has my name all over it!! It's FULL of veggies, packed with flavor, and has one of my favorite meal builders - quinoa!

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American, Thai

Servings: servings

Calories: 359kcal

Author: Taylor Ellingson

Ingredients

1 cup quinoa uncooked
1 lb chicken breast cut into bite-sized pieces
2 cups riced cauliflower I bought a bag of pre- riced cauliflower but you can do it with a head of cauliflower in a food processor as well - just google cauliflower rice and you should be able to find a tutorial
½ white onion finely diced
1 red bell pepper diced
12 ounces stir-fry vegetable mix I used one with broccoli, carrots, and snow peas
¼ cup peanut butter
2 tablespoons Thai curry paste
2 cloves garlic minced
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon ground ginger
1 16 ounce can full-fat coconut milk
1 cup chicken broth

Instructions

Preheat oven to 375 degrees F.
Spray 9x13" baking dish with cooking spray. I use one that is coconut oil based.
Spread quinoa evenly on bottom of dish.
Top with cauliflower rice, chicken, onion, bell pepper, and stir fry veggies.
In a food processor, add peanut butter, Thai curry paste, garlic, soy sauce, honey, sesame oil, and ginger, and pulse to blend well.
Add about ½ of the coconut milk and blend.
In a separate bowl, whisk together peanut sauce with remaining coconut milk and chicken broth and whisk to combine. Note: I tried doing this step all in the food processor but my food processor spilled over and made a mess, so that is why I recommend combining the remaining coconut milk and chicken broth in a separate bowl.
Pour mixture over baking dish.
Bake in preheated oven for 45-50 minutes, until chicken is cooked through, veggies are cooked tender and quinoa is fully cooked.
Serve and enjoy!

Nutrition