Step 1

In a large bowl, combine broth, milk, peanut butter, soy sauce, and sriracha; whisk to combine. Set aside.Cut the chicken into bite-sized cubes and season with salt and pepper.Heat 1 Tbsp. oil in a large high-sided skillet with a fitted lid over medium-high. Once hot, add chicken and cook, undisturbed, for 3 minutes.Toss and continue cooking until the chicken is golden and cooked through, about 5 more minutes. Transfer to a bowl.

Step 2

Reduce heat to medium, and add remaining 1 Tbsp. olive oil, along with bell pepper, carrots, and scallions; cook until soft, about 5 minutes. Stir in garlic and ginger and cook until aromatic, about 1 more minute.Add quinoa and peanut sauce, and bring mixture to a gentle boil. Cover, reduce heat to medium-low, and gently simmer until the quinoa absorbs most of the sauce, about 15 to 20 minutes. Lift the lid to stir a few times throughout to prevent the quinoa from sticking to the bottom of the pan and burning.

Step 3

Remove lid and add chicken back to the pan, along with fresh basil or cilantro; stir to combine. Squeeze fresh lime juice overtop. Garnish with extra fresh herbs and hot sauce (such as sriracha or chili crisp), if desired.