Szechuan Chicken Quinoa Bowls
with Bell Pepper & Red Cabbage
- Sesame
- Soy
- Wheat
- Milk
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!
Ingredients
1 unit
Green Bell Pepper
½ cup
Quinoa
1 tablespoon
Cornstarch
1 clove
Garlic
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
4 ounce
Shredded Red Cabbage
10 ounce
Chicken Cutlets
Not included in your delivery
1 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the sweet-and-spicy Szechuan sauce, though some found it too salty or sweet; adding extra spice boosted flavor 🌶️.
- Ease of prep: Quick and simple to make with easy cleanup; several appreciated the pre-shredded cabbage and whole chicken cutlets.
- Suggestions: Consider adding more veggies like onions, carrots or broccoli; toast some peanuts or sesame seeds for crunch.
- Portions: Some felt the meal was light; increasing quinoa and adding extra vegetables would make it more filling.
- Texture: A few found the quinoa mushy; cooking it separately or using rice instead improved the dish for some.
Reviews from our home cooks
This is another delicious recipe that is easier than most to put together. And, it is very tasty. The quinoa is a nice change from rice or potatoes.
Not the biggest fan of quinoa but I really enjoyed it in this. Also appreciated that this recipe was low in fat compared to a lot of other recipes.
At first I thought I would like some tofu or eggplant in this as well but it was quite delicious! I think the simplicity of the peppers and the crunch of the red cabbage was quite nice. The sauce was delicious as well, and again perfect portion!
Wow! I was shocked that we liked the quinoa in this bowl, it was very good. I'd like to see the addition of carrots and water chestnuts.
The quinoa makes for a nice alternative to rice. The balance of veggies, chicken and sauce is just right.
Easy prep and great flavors. Liked the mix of quinoa with the meat and veggies.
Easy and very filling. I love the way the butter changes the texture of the quinoa.
Loved the spice on this and the quinoa was surprisingly good!
The proportion of peppers and cabbage to chicken and quinoa was a bit off in our opinion, too many peppers and not enough chicken and quinoa in comparison. The sauce wasn't spicy with just half of the szechuan sauce and the quinoa doesn't soak up the sauce very well, ends up sticking to the veggies. Easy enough to prepare but not our favorite.
This was tasty. Bell pepper was very good. Cabbage disappeared, perhaps I cooked it too long.
