Thai Sweet Chili Chicken Bowls | Recipes | Lee Kum Kee Home USA

Ingredients

• 1 cup quinoa
• 1 ¾ cups water
• 1 lb. chicken thighs, cut into 1” pieces
• 2 tsp. vegetable oil
• 3 cups kale, destemmed and massaged
• 2 cups bean sprouts
• 1 cup sliced red bell pepper
• 1 cup sliced yellow bell pepper
• 1 cup shredded red cabbage
• sliced green onion, for garnish
• salt and pepper, for seasoning
• ½ cup Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce
• ¼ cup coconut milk
• 2 Tbsp. fish sauce
• 2 Tbsp. lime juice
• 1 Tbsp. peanut butter
• 2 tsp. Lee Kum Kee Minced Garlic
• 2 tsp. Lee Kum Kee Minced Ginger
• 1 tsp. Lee Kum Kee Pure Sesame Oil