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Szechuan Chicken Quinoa Bowls

Szechuan Chicken Quinoa Bowls

with Bell Pepper & Red Cabbage

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We love a good fluffy rice, but sometimes you just need a little nutty flavor and the beady texture of quinoa. These stir-fry bowls feature Szechuan-coated chicken, bell pepper, and cabbage all served over a bed of quinoa. Let us introduce you to the newest bowl you’re bound to lick clean… you’re welcome!

Tags:SpicyCalorie Smart

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Green Bell Pepper

1 clove


½ cup

White Quinoa

10 ounce

Chicken Cutlets

4 ounce

Shredded Red Cabbage

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

2 tablespoon

Szechuan Paste

(ContainsSoy, Wheat)

1 tablespoon


Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories610 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate68 g
Sugar24 g
Dietary Fiber5 g
Protein40 g
Cholesterol120 mg
Sodium2000 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.
Utensilsarrow down iconarrow down icon
Small pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry produce. • Peel and mince garlic. Halve, core, and thinly slice bell pepper into strips.


• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in 1 cup water and ¼ tsp salt (2 cups water and ½ tsp salt for 4 servings). Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. TIP: Drain any excess water if necessary. • Keep covered off heat until ready to serve.


• While quinoa cooks, pat chicken* dry with paper towels and cut crosswise into ½-inch-thick strips. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a plate. Wipe out pan.


• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and cabbage; cook, stirring occasionally, until lightly browned, 2-3 minutes.


• Add sweet soy glaze, half the Szechuan paste, half the cornstarch, 1⁄3 cup water, and 1 tsp sugar to pan with veggies. (For 4 servings, use all the Szechuan paste, all the cornstarch, ½ cup water, and 2 tsp sugar.) Stir to combine. • Add chicken and simmer, stirring occasionally, until sauce is slightly thickened, 1-2 minutes.


• Fluff quinoa with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide quinoa between bowls and top with chicken and veggie stir-fry. Spoon any remaining sauce from pan on top and serve.