How to make it

1. For the Dressing: add the Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce, coconut milk, fish sauce, lime juice, peanut butter, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, and Lee Kum Kee Pure Sesame Oil to a sauce pot. Heat it over medium heat until the mixture comes to a simmer and the peanut butter melts into the mixture. Remove the sauce pot from the heat and set it aside to cool.
2. For the Bowl: add the quinoa and water to a pot. Heat it over high heat until it comes to a boil. Reduce the heat to low so that it is simmering. Cover the pot with a lid and allow it to simmer for 15-20 minutes until the quinoa is cooked and the water has been absorbed. Fluff the quinoa with a fork and set it aside to cool.
3. Season the chicken thighs with salt and pepper. Heat the vegetable oil in a pan over medium-high heat. Add in the chicken and cook for 2-4 minutes on each side until golden brown and cooked through. Remove the chicken from the pan. 
4. To assemble, add a portion of quinoa, chicken, kale, bean sprouts, red bell pepper, yellow bell pepper, and red cabbage to each bowl. Garnish with sliced green onions and serve with the sweet chili dressing. Enjoy!