Instructions

• To make the peanut sauce, place the chicken broth, almond milk, peanut butter, tamari sauce, and sriracha sauce in a small bowl. Whisk to combine and set aside.
• Cut the chicken into cubes and season with salt and pepper.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3 minutes. Move the chicken around the skillet, cooking on all sides until golden and cooked through (a further 5 minutes). Transfer the chicken to a bowl and set aside.
• Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the bell pepper, carrots, and green onions. Cook for 5 minutes until soft. Stir in the garlic and ginger and cook for a further minute.
• Add the quinoa and peanut sauce to the skillet and bring to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and simmer gently until the quinoa absorbs most of the sauce (roughly 15 to 20 minutes). Stir the mixture a few times during that time to stop it from sticking.
• Add the chicken back into the skillet along with the fresh basil (or cilantro). Stir to combine.
• Divide the chicken equally between 4 bowls and squeeze over some fresh lime juice. If desired, garnish with extra herbs and hot sauce.