Thai Chicken Quinoa Buddha Bowls | Umami

Ingredients

• 1 Pound Boneless Skinless Chicken Thighs (cut into bite sized pieces)
• 1 Tablespoon Arrowroot Starch or Tapioca Starch or Cornstarch
• 1/4 Cup Chicken Broth
• 2 Tablespoons Sambal Oelek
• 1 Cup Cooked Quinoa
• 3 Persian Cucumbers (chopped)
• 1/2 Red Cabbage (shredded -- this is approximately 1 cup)
• 1/2 Cup Shredded Carrots
• 1 Cup Bean Sprouts
• 1/4 Cup Cilantro (chopped)
• 1/3 Cup Roasted Peanuts
• 1/4 Cup Creamy Peanut Butter
• 1/4 Cup Low Sodium Soy Sauce
• 2 Limes (juiced)
• 2 Tablespoons Coconut Sugar (or brown sugar)
• 2 Teaspoons Ground Ginger