RECIPE:Thai Miso Chicken and Quinoa Buddha Bowl


Grain bowls are all the rage and for good reason! They are healthy, easy and customizable per family member. Also, they are really thrifty. They are a great way to clean out your crisper drawer by chopping whatever is in there for topping a bowl. Grains can usually be interchangeable, and you can resort to the many freezer case grain options making that part of the bowl even easier. You really just need a good marinade for your proteins and a matching sauce drizzle to marry the bowl together and you have a lip-smacking dinner for your family in no time. And this baby fits the bill. It's a perfect blend of my favorite Thai flavors and Japanese flavors all in one bowl. 
Get your bowl on people! A nice way to stay on that resolution. After all, it IS still January.  Let's at least try and make it to February.

Thai Miso Chicken and Quinoa Buddha Bowl

Ingredients:

Chicken/Marinade
1 lb. chicken tenders
2 Tbsp. shiro miso
2 Tbsp. gochujang paste
1 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. sugar
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1/2 tsp. ground pepper
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 Tbsp. fish sauce

Thai drizzle sauce
1/4 cup fish sauce
1/4 cup lime juice
1 large jalapeno pepper, seeded and minced
1/4 cup finely minced red onion
1 large clove garlic, minced
1/4 cup chopped cilantro
1/4 cup brown sugar
1/4 cup water

For the bowl assembly:

2+ cups cooked quinoa or rice
Chopped cilantro
Chopped dry roasted nuts
Shredded carrots
Matchstick carrots
Chopped plum tomatoes


Directions:

In a bowl mix together the chicken marinade. Place chicken in a zip-top bag and pour marinade over. Make sure the marinade coats the chicken completely. Store in the refrigerator and marinade for up to 8 hours or overnight.

Meanwhile, mix all the Thai sauce ingredients together and store in the fridge for up to a day ahead. Bring down to room temperature before serving.

Drain and grill the chicken until cooked through and caramelized. (You can also saute the drained chicken in a pan with a Tbsp. of canola oil.) Chop roughly and keep warm. 

Place all the assembly toppings in small bowls, and let guests build their own bowls. Preferably some chopped chicken over the quinoa, then chopped vegetables of choice, sprinkle of nuts and/or cilantro and then add a healthy drizzle of the Thai sauce over the top.
Yum-Yum!!

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