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Asian chicken quinoa bowl with shredded carrots, broccoli, and a creamy dreamy almond butter sauce makes for the perfect weeknight dinner. Gluten Free and Dairy Free.
I did not grow up eat nut butters. As a child, growing up in a Russian family in the US, my parents never bought nut butters; they didn’t grow up eating them and they didn’t know what to do with them, and so neither did I. And that’s why I had my first peanut butter and jelly sandwich when I was a freshman in college. Having not grown up with peanut butter, as an adult I just can’t get behind it.
Almond butter though, now that’s a whole different story. That I do love, especially the MaraNatha creamy almond butter (found at Walmart), which is rich, thick, and has that amazing almond taste. It also happens to be one of America’s largest producers of high quality natural and organic nut butters, so it’s the perfect choice for a nut lover like me who’s focused on a healthy lifestyle.
Since I didn’t grow up snacking on nut butters, just grabbing a spoonful of almond butter isn’t my style. Instead, I’m all about incorporating almond butter into savory delicious meals, like these Asian chicken bowls. MaraNatha almond butter happens to make an excellent base of an Asian themed sauce.
You can find MaraNatha almond butter with all the different nut butters at Walmart and be sure to check out this link to earn cash back with Ibotta. Don’t forget to refrigerate the almond butter after opening though!
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Since I’m obsessed with Asian flavors, most of my time spent in the kitchen is brainstorming and whipping up Asian themed recipes and this chicken quinoa bowl is no different.
This is far from a traditional Asian recipe and doesn’t quite hail from any particular country, but Asian fusion is by far my favorite cuisine, if we can call it one.
Asian Chicken Quinoa Bowl Ingredients:
- olive oil
Creamy Almond Butter Dressing Ingredients:
- olive oil
- almond butter
- sesame oil
- rice vinegar
Why this quinoa chicken bowl is the best:
- Perfect fusion of Asian flavors
- Super hearty, healthy recipe
- Packed full of veggies
- Uber creamy and delicious dressing ties the dish together
How to make my Asian Chicken Quinoa Bowl Recipe:
To assemble the chicken bowls themselves, cook quinoa according to package directions and set aside. In the meantime pan fry the chicken strips in a hot pan with hot oil to get that nice crispy sear on them and lightly pan fry the broccoli. The shredded carrots are perfect raw in these chicken bowls.
In these chicken bowls the true magic comes through in the almond butter sauce which is easily mixed together with MaraNatha creamy almond butter, ginger, olive oil, sesame oil, tamari and rice vinegar.
To assemble mix all of the ingredients together and drizzle with the almond butter dressing, drizzle Sriracha to make this spicy, and sprinkle with crushed almonds for crunch.
These Asian chicken bowls come together in 30 minutes and make for the ultimate comfort food eaten in a bowl. Something about food in bowls just makes everything taste better, right?
This is hands down one of my favorite Asian bowl recipes so feel free to share what you think in the comments below!
Looking for other Asian recipe ideas? Be sure to check out my:
Asian chicken quinoa bowl with shredded carrots, broccoli, quinoa and a creamy dreamy almond butter sauce makes for the perfect weeknight dinner. Gluten Free and Dairy Free.
- 1 cup quinoa
- 1 pound chicken breasts cut into 2 inch strips
- 2 tablespoons olive oil divided
- 1 whole broccoli floret chopped
- 2 whole carrots shredded
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons tamari
- 4 tablespoons MaraNatha Creamy Almond Butter
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 inch ginger grated
- 4 tablespoons hot water
- 2 tablespoons lime juice
Cook quinoa according to package directions.
Heat pan over medium high heat. Add 1 tablespoon olive oil. Add chicken and cook in single layer until browned, flip over and continue to cook until browned and cooked through. Remove from pan.
To same pan add 1 tablespoon olive oil and ginger and garlic. Cook 1 minute until aromatic. Add broccoli, cook for a few minutes.
Mix dressing ingredients until smooth -- add hot water as needed to reach desired dressing consistency.
In large bowl serve quinoa with carrots, broccoli and chicken. Serve drizzled with almond butter sauce.
Garnish with chopped cilantro, green onions, Sriracha, etc (optional)
Optional -- sprinkle with chopped almonds