Peanut Chicken Bowls
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Peanut Chicken Bowls

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.

No Oven
Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

2 clove


½ cup

White Quinoa

1 unit

Chicken Stock Concentrate

1 unit


2 unit

Persian Cucumber

¼ ounce


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





Nutrition Values

/ per serving
Calories580 kcal
Fat19 g
Saturated Fat3 g
Carbohydrate58 g
Sugar20 g
Dietary Fiber6 g
Protein42 g
Cholesterol100 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Large Bowl
Paper Towel
Large Pan


Cook Quinoa

• 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.

Make Smashed Cucumbers

• 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.

Make Sauce

• 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.

Cook Chicken

• 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.

Finish & Serve

• 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.