Peanut Chicken Bowls
with Garlicky Quinoa & Smashed Cucumbers
Peanut butter and jelly. Apples with peanut butter. Peanut butter-stuffed celery. There are some nutty pairings that just seem to work perfectly together. Chicken and peanut butter may seem like an unlikely combo, but it steals the show tonight: Chicken is simmered in a sweet and spicy peanut sauce, then served with garlicky quinoa and smashed cucumbers that give this bowl a hearty, spicy, and juicy finish. We’ll never call you nutty for licking this bowl clean.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
½ cup
White Quinoa
1 unit
Chicken Stock Concentrate
1 unit
Lime
2 unit
Persian Cucumber
¼ ounce
Cilantro
1.15 ounce
Peanut Butter
(Contains Peanuts)
1 ounce
Sweet Thai Chili Sauce
(Contains Soy)
24 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
1 teaspoon
Korean Chili Flakes
10 ounce
Chicken Breast Strips
Not included in your delivery
2 teaspoon
Cooking Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Peel and mince garlic; reserve ¼ tsp (½ tsp for 4 servings) for step 3. • Heat a drizzle of oil in a small pot over medium-high heat. Add remaining garlic; cook, stirring, until fragrant, 30 seconds. • Stir in 1 cup water (2 cups for 4), stock concentrate, and a pinch of salt and pepper. Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and liquid has evaporated, 15-20 minutes. • Keep covered off heat until ready to serve.
• While quinoa cooks, roughly chop cilantro. Zest and quarter lime (for 4 servings, zest one lime and quarter both). • Halve cucumbers lengthwise. Place under a plate; press down until cucumbers break open. Chop into 1-inch pieces.
• In a medium bowl, combine reserved garlic, half the cilantro, 1 packet ponzu (2 packets for 4 servings), 1 tsp sugar (2 tsp for 4), a big squeeze of lime juice, and a pinch of lime zest to taste (save a bit for stirring into quinoa). (You’ll use the remaining ponzu in the next step.) Add cucumbers; toss to coat. Season with salt, pepper, and chili flakes to taste.
• In a large bowl, whisk together chili sauce, half the peanut butter (use the rest as you like), remaining ponzu, juice from remaining lime, and 1 tsp sugar (2 tsp for 4 servings). Season with salt to taste. TIP: If you like things really nutty, add additional peanut butter to taste. Stir in a splash of water if too thick.
• Pat chicken* dry with paper towels. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season generously with salt and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Turn off heat. • Stir chicken into bowl with peanut sauce until thoroughly coated. If needed, stir in a splash of water.
• Fluff quinoa with a fork; season with salt and stir in remaining lime zest to taste. TIP: For a richer flavor, add 1 TBSP butter (2 TBSP for 4 servings). • Divide between bowls and top with peanut chicken and smashed cucumbers. Garnish with remaining cilantro and serve.
