Description
All the taste of takeout in a healthy, gluten-free meal! Let the crockpot do the work for you!
Ingredients
- FOR THE CHICKEN:
- ¼ cups Low Sodium Soy Sauce
- ¼ cups Natural Peanut Butter
- 2 Tablespoons Honey
- ½ cups Light Coconut Milk
- 1-¼ teaspoon Ground Ginger
- ½ teaspoons Garlic, Minced
- 1 pound Chicken Breast, Trimmed Of Fat
- 1 teaspoon Cornstarch
- FOR THE BOWLS:
- 2 cups Water
- 1 cup Quinoa, Uncooked
- ½ cups Plain, Non-fat Greek Yogurt
- 1 Tablespoon Sriracha Chili Sauce, Plus More For Garnish
- 1 head Napa Cabbage, Roughly Chopped (about 4 Cups Chopped)
- ½ cups Fresh Cilantro, Roughly Chopped (plus More For Garnish)
- Salt
- Toasted Peanuts, For Garnish
Preparation
1. In a large, microwave safe bowl, combine soy sauce, peanut butter and honey. Microwave for 1 minute, until peanut butter begins to melt. Whisk together until well mixed.
2. Whisk in coconut milk, ginger and garlic. Place chicken breasts into slow cooker and pour sauce on top. Cook on low for 4 hours.
3. Once the chicken has been cooking for 4 hours, remove 2 teaspoons of the sauce and place into a small bowl. Add cornstarch into bowl and whisk until smooth. Pour cornstarch mixture into slow cooker, whisking well to incorporate it into the sauce. Cook for another 45 minutes to an hour to thicken sauce.
4. While the sauce is thickening, prepare the quinoa bowls. Bring the water to a boil. Add in quinoa, turn down heat to low, and cover pot. Cook until water is absorbed, about 15 minutes.
5. While quinoa cooks, stir Greek yogurt and Sriracha together in a small bowl. Set aside.
6. In a large bowl, mix chopped Nappa cabbage and chopped cilantro. Add Greek yogurt and stir until cabbage is evenly coated. Season with a little bit of salt.
7. Remove chicken from slow cooker and shred with two forks.
8. Divide quinoa and cabbage mixture between bowls. Top with chicken, toasted peanuts, and additional cilantro and Sriracha, if desired. Drizzle on remaining peanut sauce and devour.
